• Wild Mushroom Quiche with Shallots and Chervil

    January 24, 2009

    Posted in: The Recipes

    Ingredients:

    For the Mushrooms:

    • Wild Mushrooms in Season: 300 g chanterelles, 250 g porcini mushrooms, 300 g black trumpet mushrooms (also known as horn of plenty.) * If wild mushrooms are not in season, substitute 250 gshiitake mushrooms, 250 g cultivated mushrooms, 250 g oyster mushrooms.
    • 1 T butter
    • 3 T olive oil
    • 4 shallot, finely diced
    • 1 T chives, chopped
    • 1 T chervil, chopped
    • salt and pepper

    For the Filling:

    • 2 eggs
    • 2 egg yolks (this custard requires more egg yolk than others to balance the moisture of the mushrooms.)
    • 200 ml crème fraîche
    • salt, pepper

    Procedure:

    1. Sautée the mushrooms is extremely hot oil, to evaporate all their water content. Drain them in a sieve.
    2. Sweat the shallots, salted and peppered, in butter.
    3. Add the mushrooms to the shallots, and continue to sweat. Taste for seasoning: remember that there is no cheese or bacon in this recipe to add saltiness, so a generous amount of salt is required, particularly as dairy (in the form of eggs and cream here) needs to beseasoned rather aggressively. Add the chopped chervil and chives.
    4. Whisk the eggs and cream together. Season gently.
    5. Lay the mushrooms on the bottom of the quiche, then pour a small amount of filling on top.
    6. Bake 20-25 minutes at 180 celsius.

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