When we bake a quiche at home, in Italy, we tend to use puff pastry instead of pate brisee. We buy it ready at the supermarket, and in all honesty, puff pastry creates such a delicious and flaky buttery crust, that any filling is enhanced by it.
When I made my puff pastry for Cannoncini, I used only half and froze the rest. After a couple of months, when ready to bake this mushroom quiche, I then decided to roll it out and use it as my crust. It didn’t disappoint! As you can probably can see from the picture, the hight and the flakiness are incredible.
Please, refer to the puff pastry recipe here. I only used only half for this recipe. You can freeze the rest. For this quiche I used 2 Portobello mushrooms and one package of Cremini mushrooms (8 oz) You can definitely use any kind of mushrooms you’d like. I also used smoked cheddar because I truly like the combination with mushrooms. You can definitely use regular cheddar, swiss, or any other kind of cheese you’d like.
ENJOY!
Gluten-free Mushroom Smoked Cheddar Quiche
30
minutes50
minutesIngredients
1/2 recipe for puff pastry
14 oz mushrooms, cleaned and sliced – I used 2 Portobello mushrooms and 1 package of Cremini mushrooms
1 Tablespoon butter
1/4 teaspoon thyme, ground
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3 large eggs
360 g whole milk, 1 1/2 cup
8 oz smoked cheddar, shredded – 2 cups
Directions
- Preheat the oven to 400 degrees Fahrenheit. Grease a 10 inch tart pan with removable bottom.
- Roll out the puff pastry between plastic wrap, to form a 13 inch circle, approximately. Remove one side of the plastic wrap, and drape the puff pastry over the pan, gently pressing it into the corners. If the dough seems too warm, refrigerate before removing the other side of the plastic wrap. After removing all the plastic wrap, place in the fridge while waiting to be filled.
- In the meanwhile, place the sliced mushrooms in a non stick medium skillet, with 1/4 cup of water. This is a trick that I learned from America Test Kitchen and it does wonders when cooking mushrooms. Place the skillet on medium heat and stir a few times, until all the water is absorbed. Then add the butter, 1/4 teaspoon of salt, and thyme. Cook for 4 to 5 minutes, until the mushrooms are lightly golden. Set aside to cool.
- In a medium bowl, whisk the eggs, milk, the remaining 1/2 teaspoon of salt, pepper, and 1 1/2 cups of cheese – you will spread 1/2 cup on the bottom of the tart. Mix until well combined, then add the cooled mushrooms
- Take the tart crust out of the fridge – the dough will be stiff. Sprinkle the remaining 1/2 cup of cheese on the bottom, then pour the filling, making sure that mushrooms and cheese are evenly distributed. The dough should be easier to handle now. Fold the overhang inward, and make sure to partially go over the filling.
- Wrap aluminum foil around the pan – the butter from the puff pastry may leak, as well as the filling if there are little holes. Bake for 30 to 35 minutes, until golden brown, and the filling jiggles only slightly.
- Place on a cooling rack to cool, and wait to unmold until at room temperature.
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