I’m working on my whole wheat pie crusts, learning how to get the texture and process right for freshly-milled wheat flour. My goal is to be able to whip up either sweet or savory pies like it’s second nature.
I’ve been doing a lot of reading about quiches, learning what fillings are good to start with and how to make a successful dough. I read that using a tart pan with removable bottom helps the quiche keep its shape, and since this quiche would be a two-egg mix, the short tart sides would work well.
When rolling out the dough to blind bake it, it kept sticking to the counter and falling apart. After chilling it overnight, I left the dough on the counter for a bit because I’ve had problems in the past with cracking dough. But I think it was out for too long because the butter got really soft. There may also be an issue with using 100% soft white wheat flour since the gluten content is so low. I’ve noticed that with homemade pasta as well. Next time I’m going to try hard white wheat to see if it holds together a bit better without getting tough or chewy.
The bottom could have gotten firmer, so next time the quiche will go in the lower third of the oven instead of the middle.
The filling is delicious, and overall the quiche turned out really well. I’d make this again.
Mushroom and caramelized onion quiche
- Single 9-inch pie crust, prepared and blind-baked
- 8 ounces white mushrooms, cleaned
- 1 tablespoon white wine (optional)
- 1 medium brown onion
- 2 tablespoons butter, divided
- 1 teaspoon white granulated sugar
- 4 ounces sharp cheddar cheese, shredded
- ½ cup heavy cream
- ½ cup whole milk
- 2 eggs, beaten
- salt and pepper to taste
Slice the onion thinly. Heat 1 tablespoon of butter in a skillet over medium low heat. Once hot, add onion and a dash of salt and pepper. Cook over low heat, adding the sugar after a few minutes, and allowing the onion to slowly soften and thicken. This will take around 30-40 minutes.
Meanwhile, pop the stems out of the mushrooms and finely chop. Place in a dish towel and squeeze out the water. Then cut each mushroom top in half, then set the flat side on the cutting board and slice thinly. Place the slices in the dish towel and squeeze the water out.
Preheat the oven to 375°.
Heat the remaining tablespoon of butter in a skillet and add the mushrooms. Stir around and add the wine if using. Add a dash of salt and pepper and cook over low heat until the liquid cooks off.
In a clean bowl, beat the eggs and stir in the cream and milk. Add a dash of salt and pepper.
In the baked quiche shell, spread the caramelized onions, then layer on ½ of the cheese, then the mushrooms, then the rest of the cheese. Pour the egg mixture over the fillings.
Bake at 375° for 10 minutes, then reduce temperature to 325° and bake for about 35 more minutes. The finished quiche will be slightly firm. Cool on a rack for a few hours, removing from tart pan and base for best results.