Swiss Cheese and Mushroom Quiche @LucyBurdette #recipe

LUCY BURDETTE: At our local farmers market in Connecticut, one vendor sells all kinds of mushrooms. I confess that I am a white mushroom consumer, though I have started using baby Bellas to branch out a bit. But this man's mushrooms look so good that I decided to try a recipe that could use one of his more adventurous varieties. He recommended shiitakes. I found a recipe in the Moosewood cookbook for a mushroom Swiss cheese quiche, and then set about tweaking to taste.

Ingredients

One large onion

1/4 pound mushrooms of your choice

Herbs of your choice (I used dill and thyme from our garden)

Four eggs

2 tablespoons flour

1 1/2 cups milk

1 1/2 cups Swiss cheese

1 teaspoon Dijon mustard 

 A couple shakes of Tabasco or cayenne

One crust 

Make the crust and set it aside. My father's recipe is pretty darn foolproof, but I tried the Moosewood version this time--cut 6 tablespoons of butter into a cup and a half of flour. Add water one tablespoon at a time until the mixture holds together in a mass. Roll out between two sheets of waxed paper and plop into the 9-inch pie plate. (Delicious, by the way--and not a grain of salt in it!)

Next up: Grate the cheese. Chop the onions and put these to sauté in a tablespoon of olive oil. Wipe the mushrooms down, slice them, and add them to the sauté pan. Cook until soft and slightly brown. Sprinkle in the herbs of your choice. 

Whisk together the milk, flour, and eggs and mustard – I used the food processor and it couldn't have been easier. Add a few drops of Tabasco sauce.

Layer the ingredients into the crust: Cheese, followed by vegetables and herbs, milk and egg mixture.

Bake at 375 until golden and the center is set.

Serve this with a green salad at the temperature you prefer – hot, warm, or room temperature. 

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on Facebook, Twitter, and Pinterest--Instagram too...

Now a question, do you post reviews and photos of books you've read on Instagram? I hear it's quite a thing these days....

Anything-in-the-Garden Quiche #recipe plus #giveaway

  

LUCY BURDETTE: Ladies and gentlemen, our photo contest will be winding to a close tonight at midnight, though you still have time to enter! Click right here and post your photo...The prize is this really cute MLK tote bag, stuffed with our mysteries!

 


And also enter the drawing today for a copy of Jenn McKinley's SUGAR AND ICED: comment by midnight (include your email) on the bottom of our post today.

 










To give you sustenance for the final stretch, I've made a garden quiche. I decided to try something a little fancier than my father's oil and milk crust recipe, so this one has cornmeal and butter in it. Honestly, it was delicious! As for the inside filling, you can choose your veggies from the farmer's market, or select whatever looks best in your garden.

Preheat the oven to 425.

Ingredients for the crust

1/3 cup unbleached white flour
1/3 cup cornmeal
1/3 cup white whole wheat flour
1/2 tsp salt
1/4 tsp baking powder
1/3 cup butter, slightly softened
a few teaspoons milk

Mix the dry ingredients together in a medium bowl. Cut the butter in until it resembles heavy sand. Add milk teaspoon at a time until the dough sticks together. Roll it out between two pieces of waxed paper and transfer it to a 9 inch pie pan.

 

Ingredients for the filling

2 cups chopped vegetables (I used snow peas and chard)
2 shallots, minced
Olive oil
3 eggs
1 cup milk
1 cup shredded cheese (I used cheddar and smoked gouda)

Saute the shallots a minute or two in olive oil over medium heat. Add the other vegetables and saute until they begin to soften.









 



In another bowl, whisk together the eggs, milk, and cheese. Stir in the cooked vegetables and pour the mixture into the prepared crust. 




 



Bake at 425 for 15 minutes, then reduce the heat to 350 and bake another 20-25 minutes until crust is golden and filling set. 


Enjoy!

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

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