Mushroom Quiche

I always wanted to bake quiche. Looking at Kitchen Flavours Mushroom and Shallots Quiche, I wait no more! Straight away I start making the crust in the morning and having my 1^st mushroom quiche as dinner in the evening. I had reduced the amount of cheese used as my family prefer lighter filling. I omit bacon as I'm fine with vegetarian version of quiche. I'm using king oyster mushroom that I have in my fridge. 

After several hours of chilling my pie dough is very hard and impossible to roll straight away. I remember Joyce mentioned need to work the dough very QUICKLY! Therefore I wait patiently and check every 3-5 minutes. Once workable I wait no more. Advise to roll out dough in between cling film. This is not only helping easy dough transfer it also minimize the cleaning tasks too (as the dough won't stick to your working board). 

Overall I'm happy with the result. The pie crust is beautifully bake and no soggy base like my previous pre-bake pie. The amount of cheese in filling is just right for my family liking. The great thing is my kids eating the mushroom! Normally, they won't touch the mushroom if I having them in stir fry dishes. I definitely will bake this mushroom quiche again.

Adapted and modified from Kitchen Flavours

Mushroom Quiche

Ingredients:

~Crust
1¼ cups all-purpose flour
½ teaspoon salt (omitted if using salted butter)
½ teaspoon sugar

½ cup (1 stick) cold unsalted butter, cut into small pieces (I only used 100g)
¼ to ½ cup ice water (I used 4 tablespoons ice water in total)

Methods:
1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter. Pulse (or quickly cut in with a pastry blender of your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle ¼ cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, adding more water, 1 tablespoon at a time, and pulse (or mix with a fork).

2. Wrap the dough with plastic wrap and press into a disk using a rolling pin (omit; I only gather into a ball and wrapped). Refrigerate until firm, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using).

3. Remove crust dough from fridge, it will be hard to work on. Wait till soft enough to roll out (Check every 3-5 minutes). Cover the dough with other cling film, roll out dough to a 14-inch round, about 1/8 inch thick. Fit it into a 10-inch round fluted tart pan with a removable bottom, gently pressing dough to fit. With a small knife or rolling pin, trim excess dough flush with rim. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

4. Preheat oven to 375F. Line shell with parchment, and fill with pie weights or dried beans. Bake until crust is beginning to brown at edges, about 30 minutes. Remove parchment and weights; bake until bottom of crust is dry but not yet golden brown, 5 to 10 minutes more. Transfer shell to a wire rack to cool slightly.

5. Meanwhile, make the mushroom filling (refer recipe below) then prepare the custard (recipe below).

6. Place tart pan on a rimmed baking sheet. Sprinkle half the cheese evenly over bottom of crust. Sprinkle with filling then top with remaining cheese. Carefully pour custard over cheese. Bake until just set in the center, 30 to 35 minutes. Transfer to a wire rack to cool at least 10 minutes before serving. Serve warm or at room temperature.

~Mushroom Filling

Ingredients:
2 tablespoons extra-virgin olive oil (replace with vegetable oil)
2 shallots, thinly sliced (replace with 2 onions, diced)
1 pound white button mushrooms, quartered (I use king oyster mushroom, only ½ pound, about 200g)
150g chopped ham (omit)
coarse salt and freshly ground pepper

Methods:
Heat oil in a large skillet over high. Cook onion and stir constantly until translucent, about 1 minute. Add mushrooms (and ham bits, if using) and season with salt and pepper. Cook and stir frequently until mushrooms are fragrant. (Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary). Transfer to a bowl, and let cool slightly.

~Custard
Ingredients:

½ (125g) cup milk
½ (125g) cup heavy cream
2 large egg plus 1 large egg yolk (I did not use the extra egg yolk)
pinch of freshly grated nutmeg
coarse salt and freshly ground pepper
1½ cups grated Gruyere cheese (I use ¾ cup Cheddar)

Methods:

In a medium bowl, whisk together milk, cream, eggs, and yolk until combined, then whisk in nutmeg and season with salt and pepper.

*I have extra custard. Next time will reduce to 100g each for both milk and heavy cream.

I'm linking this post to Little Thumbs Up event, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y., and hosted by Joyce, kitchen flavours.

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I will off for holiday the next two weeks. I will visit my mum in Penang.

Here I like to wish all parents and students

Happy School Holidays!

See you all in two more weeks!