Ingredients Jump to Instructions ↓

  1. 12 oz all-purpose flour

  2. 1 tsp salt

  3. 8 oz cold butter cut into small pieces - I put the butter in the freezer before I use it.

  4. 1/4 cup ice cold water - I put ice in about a cup of water and when I am ready to make the crust I measure out the

  5. 1/4 cup water to ensure that the water is ice cold. Ingredients for Custard

  6. 1 cup cream

  7. 1/2 cup whole milk

  8. 3 eggs

  9. 1/2 tsp salt

  10. 1/2 tsp freshly grated nutmeg

  11. 4 cups sliced portabella mushrooms

  12. 2 TBSP canola or peanut oil (or any vegetable oil with a neutral taste)

  13. 1/2 freshly ground pepper

  14. 1 1/2 cups grated fontina, asiago and mozzarella (or other cheeses that melt well such as gruyere)

Instructions Jump to Ingredients ↑

  1. Method for Making Shortcut Pastry * Sift the flour and salt together - I hate sifting as much as you do but it ensures that any lumps are removed and the salt is evenly distributed throughout the flour so just do it. * Add bits of the cold butter a little at a time and mix with your hands until the flour resembles sand. Some people prefer to cut the butter into the flour with a knife but I find the above technique works fine. If you are using a stand mixer, use the paddle attachment at medium-low speed to mix the butter into the flour but I think it’s better to use your fingers because using the paddle will melt the butter faster and you want the butter to stay cold. * Add the ice cold water slowly and mix with your hands until a firm dough forms. The reason that you should use cold water is because it keeps the butter cold, which helps create a flakier crust. If you are using a stand mixer pour the water slowly into the flour while the mixer is on medium-low speed until a firm dough forms. Do not mix the dough too long otherwise the gluten will continue to develop and you will get a tough dough. * Form a disk with the dough and wrap it in plastic wrap then let it rest for at LEAST half an hour before you use it so the gluten can relax. * Preheat oven to 350F * Roll out the dough on a lightly floured surface until it is a 12 inch round then carefully place the dough in your pie dish then use the back of your thumb to press the dough into the pie dish. Roll the rolling pin on top of the pie dish to cut off any excess dough. * Use a fork to dock the dough with holes then place the foil or parchment paper on top of the dough and pour the beans or pie weights on top of the foil. * Blind bake the crust for 20-25 minutes or until crust has a little bit of color around the edges. * Carefully remove the foil and dried peas (beans, pie weights) and let the crust bake for another 5-10 minutes to ensure an even baking of the crust. * Remove from the oven and allow it to completely cool. * Immediately lower the temperature of the oven to 325 degrees. Do not bake custard at a temperature higher then 325F because the eggs in the custard will scramble. Method for Custard * Heat the oil in heavy large skillet over medium-high heat until the oil is very hot then add the sliced mushrooms. Do not overcrowd the skillet or your mushrooms will steam; cook the mushrooms in two batches if necessary. For more information on how to cook mushrooms, check out Michael Ruhlman’s tutorial. * Sprinkle with salt and pepper and cook for 3-4 minutes. Drain any excess liquid from the portabella mushrooms and set aside to cool for a few minutes. * Put the cheeses and portabella mushrooms into the bottom of the cooled crust. * Whisk together the cream, milk, eggs, salt, and nutmeg with a fork or whisk and pour it into the crust. * Bake the quiche until the custard is puffed and a light golden brown, and just set in center, about 40-45 minutes. Oven temperatures do vary so make sure to keep an eye on your quiche. * Let the quiche cool for about 30 minutes before cutting into it. Serve it for brunch, lunch or dinner.


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