Recipe by Liz Sempervive, Executive Chef of the Millstone Café
|1||9.5 inch pie crust|
|2 Tbs||vegetable oil|
|2 cups||mushrooms, sliced|
|1/4 cup||white onion, small dice|
|A pinch||Salt & pepper, to taste|
|2 Tbs||white wine|
|2 Tbs||herbs, chopped|
|1 cup||cheddar cheese, shredded|
Set oven to 325 degrees.
- For this recipe you will need one pre-made pie crust that is not yet cooked. Home-made pie crust is amazing and if you are interested in making your own for this recipe, I suggest using the recipe and technique from the The Joy Of Cooking. However, it is perfectly ok to buy a pie crust from the store! Ready-made pie crust is a huge help for this recipe.
- Start by slicing the mushrooms and dicing the onions. Sauté the ingredients in a skillet on medium-high heat until mushrooms are browned and well cooked. Once the onions and mushrooms are cooked, season with a pinch of salt and pepper and deglaze with white wine; let the wine cook down almost all the way. You really want the mushrooms to absorb the flavor and let the liquid evaporate. Turn off the heat on the stove and set the mushrooms aside to let cool to room temperature.
- While the mushrooms and onions cook, chop the herbs (parsley, cilantro and basil are some of my favorites, but you can use whatever herb mixture you prefer). Also, shred your cheese with the large side of the box grater. Set these ingredients aside.
- In a large bowl, crack the eggs. Add the cream to the bowl and whisk until everything is well mixed. A good trick is to pour the egg and cream mix into a pitcher so you can easily pour into the crust.
- Put your pie crust in a 9.5-inch pie pan. It’s a good idea to place the pie pan on a cookie sheet to catch any spills that might happen in the oven. Add the cheese, mushrooms and herbs into the pie crust. Gently spread the ingredients around in the crust so there is an even layer.
- Pour the egg mixture over the veggies in the crust. Pro Tip: open the oven door and pull out the middle oven rack about halfway, place the cookie sheet with the pie crust and the veggies on the oven rack. Then take the pitcher of egg mix and carefully pour into the pie crust. You want to pour enough egg to go almost all the way up the side of the crust. Therefore, it’s a good idea to transfer the crust to the oven first!
- Season the quiche with a pinch of salt and pepper–just sprinkle it over the top. Gently push the oven rack back into the oven, shut the oven door and set your timer for 20 minutes.
- After 20 minutes, turn the quiche so it cooks evenly. Cook for another 20 minutes. After 40 minutes, your quiche should be done or almost done. Check by gently shaking the crust, the eggs will jiggle slightly and it should be slightly brown on the top. Let it cook for 10 minutes more if you need to. If you have a probe thermometer, the eggs should cook to an internal temperature of 160 degrees Fahrenheit.
- When it is done, remove from the oven and let cool on the counter. It is important to let the eggs set before you cut and serve. I like to serve quiche with a mixed greens salad.
Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.