A new job kept me away from writing a new post. Of course I’m happy with this new challenge. But suddenly there are not enough hours in a day for doing all necessary and unnecessary but fun things, like writing and trying new recipes. Fortunately the long train rides from and to my work provide plenty of time for reading all the enriching posts of my fellow blog friends. It’s always inspiring to read about mouth watering dishes, adventurous travel stories and interesting topics about nature and lifestyle.
But winter holidays are approaching and it’s time to hang up the tablet and hurry to the kitchen. It’s time to think about….. the Christmas menu! And this idea came up: a rustic, mushroom quiche with fleshy, smokey mushrooms. Although the preparation is easy it looks festive and tastes addictively savory. Of course you can skip the smoking part, but it really lifts the quiche to a higher culinary level. That extra ‘ je ne sais quoi’. 🙂
Smoky Mushroom Quiche recipe
Preparation time: 90 minutes
Cake tin 25 cm / 9 inch
300 g plain flour
150 g cold butter, grated or chopped into small pieces
10 tbsp cold water
3 tbsp olive oil
250 g chestnut mushrooms
250 g oyster mushrooms or any other mushrooms
3 red onions
2 garlic cloves
150 g gruyère, grated
a hand of fresh thyme stalks
2 eggs (can be left out)
30 g butter / oil
30 g plain flour
80 ml cow milk / unsweetened soy milk
Pour the flour and butter in a bowl. Mix and crumble the dough between your fingers. Add the cold water and form a ball.
Lightly flour a surface. Roll the pastry out until you have a round ‘sheet’ with a diameter of 30 cm / 12 inch.
Drape the dough over a greased cake tin so that there is a overhang of dough over the edges of the tin. Gently push the dough into the corners of the tin. Scrape of the surplus of dough that hangs over the edges with a knife. Chill in the fridge for 30 minutes.
Remove the sand from the mushrooms. Cut the chestnut mushrooms in halves. Marinate the mushrooms in 2 tbsp of olive oil, a pinch of salt and sugar.
Prepare the smoke oven. Put hickory on the bottom of the smoke oven.
Cover first with the lid (the one for covering the hickory) and then the grid.
Lay the mushrooms on the grid. Heat the smoke oven under a medium high flame on your stove. When it starts smoking, cover the oven with the (big) lid. After five minutes turn of the flame and wait for 20 minutes.
Heat the oven to 200 C / 400 Fahrenheit.
In the meantime chop the onions in rings and sauté with some olive oil and garlic until they are soft. Put them in the cake tin with the pastry. Add the smoked mushrooms and thyme.
Prepare the bechamel sauce. Heat butter or oil in a deep pan. Add flour. Saute till the flour is well cooked. Keep stirring so that the flour won’t burn. Add milk and stir well. Bring to a little boil until the sauce thickens. Add water if it’s too thick. Add the eggs and stir (or leave them out). Pour over the the filling. Add the gruyere and bake for 30 minutes, until the cake is golden brown. Bon Appetit!