It’s been a while since I’ve baked a special quiche – or a quiche of any sort at all.
Since I was creating a crust for yesterday’s Truffled Pear Black Pepper Galette, I simply doubled the ingredients and prepared my favorite pie crust – my favorite quiche crust – just, my favorite crust.
And creating a quiche is meditative. Well, anything really, in the kitchen soothes my soul. But, there’s something special about a quiche. I think it may be due to the fact that Mom’s tomato quiche was one of the very first times I discovered my love for kitchen creations. Thanks, Mom.
This time, the quiche contains roasted chestnuts (yum), wild mushrooms, and sharp cheddar cheese!
Chestnut Mushroom Cheddar Quiche
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle. Transfer to a pie plate and flute the edges.
Filling:
1 Tbs. butter
1/4 onion, diced
1 cup roasted chestnuts, sliced
1 cup wild mushrooms (dried or fresh – but rehydrated if dried)
sea salt and pepper
8 oz. mascarpone cheese
6 oz. sharp cheddar cheese, grated
6 large eggs
In a large skillet, heat the butter over medium heat.
Add the onion and sea salt and pepper and cook, stirring, until soft and golden brown. Stir in the chestnuts and wild mushrooms. Stir to coat all surfaces evenly with the melted butter. Season with additional salt and pepper, if desired.
Remove from heat and set aside.
In a large bowl, whisk together the cheeses and eggs until well combined.
Stir in the sautéed veggies and pour into the prepared crust.
Bake at 425 degrees for about 35 minutes, until the edges of the crust are golden brown and the center is just about set.
Remove from the oven and allow to cool for several hours while the eggs continue to set in the center.
