Quiche Provencal

Description

When I created this quiche, I wanted to serve it as an Entrée and as an Amuse Bouche. That’s why you’ll see this recipe with an elegant “bite-size” serving suggestion in our Appetizer section.

If wild mushrooms are not available use domestic mushrooms along with reconstituted dried wild mushrooms.

Serves 8. Preparation time – 1 hour.

Printable Recipe

 

Ingredients

FOR SAUTEED MUSHROOMS
3 Tbsp	Roasted Garlic Olive Oil
4 Cups	Raw wild / exotic mushrooms (reduces to 1 cup after cooking)
1 Tbsp	Herbs from Provence
To taste	Fleur de sel
To taste	Freshly ground black pepper
FOR EGG MIXTURE
2 large	Eggs, room temperature
1 Cup	Cream, 18% or 35%
To taste	Fleur de sel
To taste	Freshly ground black pepper
1 nine inch	Pastry shell, unbaked
1 Cup	Gruyere cheese, shredded
1 jar (175 g)	Caramelized Onion and Fig

 

Instructions

To prepare the Sautéed Mushrooms
In a skillet on high heat – heat the Roasted Garlic Olive Oil.
Add the mushrooms and reduce the heat to medium high. Frequently stir the mushrooms to assure that they are evenly coated with oil and that they do not burn. Reduce the heat if necessary. Continue to cook until they are nicely browned. The 4 cups of raw mushrooms will reduce to 1 cup of cooked mushrooms.
Add the Herbs from Provence, salt and pepper. Stir frequently and continue to cook for 3-5 minutes.

To Prepare the Quiche
1. Preheat the oven to 425°F.
2. In a mixing bowl whisk the eggs and cream together. Add the salt and pepper and set aside.
3. Spread the Caramelized Onions over the bottom of the pie shell. Spread the cheese over the Caramelized Onions and the sautéed mushrooms over the cheese. Carefully pour the egg mixture into the pie shell. Place the pie shell on the lower middle shelf of the preheated oven. Bake for 10 minutes and reduce heat to 350◦F. Bake for an additional 25 – 30 minutes or until the quiche is set. Remove from the oven and let sit for 10 minutes before cutting.

To serve:
Cut into wedges and serve hot with green salad.