QUICHE AUX GIROLLES

Delight your guests with this chanterelle mushroom quiche
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JOSIANNE, WIFE OF GEORGES the contractor, can throw together a superb spread with enviable confidence. When I asked her the secret to her pastry crust she informed me that the pre-rolled crusts available in French supermarchés are so good that no one in France bothers making her own. Whether you buy the crust or make it, this quiche is a wonderful vehicle for the fragrant girolles mushrooms that abound in the village markets every spring. The American equivalent, chanterelles, can be a little pricey in the States, but they are so wonderfully flavorful that even if you mix them with some less expensive varieties of mushrooms, like oyster or shiitake, their flavor will shine through. —Sara

  • Flour, for rolling crust
  • 1 eight-ounce round pâte brisée
  • 3 tablespoons unsalted butter
  • 20 ounces chanterelle mushrooms, cleaned and sliced (about 4 cups)
  • 3 tablespoons roughly chopped flat-leaf parsley
  • 1 large clove garlic, minced
  • Salt and pepper to taste
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup crème fraîche

1. Heat oven to 400. Roll out pâte brisée on a floured surface to a 15-inch round. Lightly roll dough back up over pin and use it to drape over a 12-inch tart tin. Press dough onto bottom and sides of tin. Roll pin over the top of tin to trim dough so it is flush with the tin. Chill in freezer 20 minutes.

2. Line the crust with foil or parchment; fill with dried beans or pie weight. Bake until sides of crust are set, about 15 minutes. Remove foil or parchment and beans. Continue to bake until bottom is set and golden, about 10 minutes longer. Set aside.

3. Melt butter in a large, high-sided skillet over medium heat. Add mushrooms, parsley, and garlic. Cook, stirring occasionally, until mushrooms are tender and fragrant, about 20 minutes. Season to taste with salt and pepper.

4. Reduce temperature to 350. In a large bowl whisk together eggs, milk, and crème fraîche. Add mushroom mixture and adjust seasoning with more salt if necessary. Pour custard and mushroom mixture into crust. Bake until custard has set, about 40 minutes. Let cool at least 10 minutes before serving.

Serves 12

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