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  1. Exported from MasterCook

  2. Mort's Quiche

  3. Recipe By : Mortzco

  4. 1 Preparation Time :

  5. Categories : Quiche

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. MORT'S QUICHE -- See below:

  8. The quiche is composed of three elements: pastry, custard and filling. The

  9. filling takes the most time and while its bubbling away you can prepare the

  10. other stuff. The following is for a 10-11 quiche ring pan. Be sure to use a

  11. ring pan, the pastry tends to burn if cooked in a pie pan (it'll taste fine,

  12. but looks like hell).


  14. The filling is composed of three components. Two are cooked (mushrooms and onions), one ( sharp cheddar cheese) is not.

  15. The green onions and the mushrooms are cooked in separate pans and then

  16. combined later.

  17. Clarify a quarter pound of butter. Put about 3/4ths of it into a large

  18. frying pan for the mushrooms and the rest in a smaller frying pan for the

  19. onions. Sprinkle salt and pepper over the butter and add about a tablespoon

  20. for the mushrooms, and about a teaspoon for the onions, of the following (I

  21. just pour the stuff from the bottle into the pan):

  22. Worchester sauce

  23. Soy sauce

  24. Teriyaki sauce

  25. 1/2 and teaspoon, respectively) of CINNAMON (now don't falter here) into each pan.

  26. Turn the heat to high and put the mushrooms and onions in their respective

  27. pans. You'll need a lot of both because you REALLY cook this stuff down.


  29. You'll need one big plastic bag of mushrooms (about soccer ball sized)

  30. finely sliced. They'll form a mountain in the pan and some will probably

  31. slide off onto the stove. Just keep throwing the 'shrooms in the pan and stir with a wooden fork when possible. Cook until they are very brown and caramelized.

  32. You really want to get the moisture out of them. You'll be surprised how

  33. much they reconstitute after baking.


  35. You'll like the onions because you get to share a beer with them. You'll

  36. need about six bunches of medium-sized green onions. Chop into 1/8 " slices

  37. all the way back to the chive portion. Cut and reserve a cup of the chives

  38. for later garnishing. Brown the onions until they are almost burnt on high

  39. heat. Then pour a half of a beer in the pan (pour other half down yourself) and cover for about 5 minutes. Uncover and reduce onions until caramelized.

  40. Combine with mushrooms and mix thoroughly for a few minutes. Let this stuff

  41. cool while you prepare the pastry and custard.


  43. This pastry is pretty fragile. Don't freak out if it tears. You can patch it

  44. with egg whites and dough, so don't sweat it.

  45. 1 cup flour

  46. 1/4 lb butter

  47. 2 tablespoons brown sugar

  48. 4 egg yokes (reserve egg whites)

  49. A little milk as kneaded (excuse me)

  50. Put flour in medium sized bowl. Make a dent in the middle and put in eggs

  51. yolks. Slice up butter and drop it in. Throw in the brown sugar and dive in.

  52. Use one hand, octopus style. Hold off on the milk until the dough is pretty

  53. well kneaded. Sometimes I don't use any. When you've got a good ball formed,

  54. toss it back and forth and compress between your hands. This warms up the

  55. dough and makes it a little easier to roll. Coat well with flour. Make large

  56. pile of flour on wax paper or a pastry cloth. Knead the dough into a

  57. saucer-shaped patty and roll out slowly, using lots of flour, working from

  58. the center. This dough will crack, so roll it a couple inches larger then

  59. necessary. Check your size against the bottom disk of your pastry ring. Trim

  60. 1 to 1 1/2 around the disk

  61. kind). Slip the disk under the rolled dough. I place a bowl inside the ring,

  62. set the disk with the dough on it on the bowl, and then gently lift the ring

  63. at an angle while lifting the edge of the dough around the ring. Repair

  64. tears with egg white and extra dough. Brush pastry with egg white. Pierce

  65. all over with fork. Then trim pastry with sharp knife always cutting away

  66. from center of the pan. (You do not need to grease the pastry ring. The

  67. butter in the dough keeps it from sticking.)


  69. You can use either sour cream or whipping cream or both in the custard.

  70. You're on the home stretch now.

  71. 16 oz sour cream or whipping cream (or 8 oz of each)

  72. 4 egg yolks

  73. 1/2 pound of grated jack cheese

  74. Pinch of nutmeg

  75. Combine in a mixing bowl and stir it all up with a whisk.


  77. Really, this is worth all the trouble, so let's press on.

  78. Cut some approximately 1/8 square rods of EXTRA SHARP cheddar cheese and place them like spokes in the bottom of the pastry shell. Spoon in the

  79. mushroom/onion mixture. Spoon custard over the whole shebang. Lay down some

  80. more rods of cheddar cheese on the custard. Sprinkle on green onion chives.

  81. Some VERY thin slices of red or white onion can be a nice touch, too.

  82. 400x. Cook for 40-50 minutes, rotating it occasionally.

  83. It'll puff up pretty high while its cooking. Watch the center. It needs to

  84. puff up too and brown. I've been cooking this for over fifteen years and still chicken out sometimes and take it out before its completely done (it's

  85. still good but a bit runny in the middle). Let cook until it's dark brown.

  86. You won't believe how good this is. - - - - - - - - - - - - - - - - - -

  87. NOTES : This recipe has evolved over the last 15 years. It's great for special occasions because

  88. it is very rich and a small piece goes a long way. It's based on my opinion

  89. that most quiches

  90. are some what bland, combined with my tendency to favor reducing several

  91. flavors into an

  92. almost-pungent filling that in turn is "mellowed out" when baked in the

  93. quiche's custard. I mention

  94. this so you will be brave as you "apparently" abuse the ingredients in the

  95. filling


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