Ingredients:
Crust
- 1 3/4 cup flour
- 3 Tbsp Olive Oil + 1 Tsp to oil the pan
- 1 tsp herbes de provence
- pinch of salt
- 1/2 cup water (approx)
- 1 Tbsp olive oil
- 1 Lb mushrooms
- 3 large eggs
- 3 Tbsp heavy cream
- 1 cup grated cheese (sharp cheddar or mozzarella)
- salt and pepper
Crust
- In large mixing bowl add
- flour, olive oil, herbes de Provence, and salt
- Slowly add water to mixture while stirring together with hands (note: use just enough water so your dough has a good workable texture)
- Dust clean flat surface with flour to roll out dough
- Lightly oil tart pan before pressing in dough
- Once pressed into the pan, lightly puncture dough 12 times with fork
- Place pan in fridge
- Preheat oven to 410 F
- Saute mushrooms with olive oil
- Break eggs into separate bowl and whisk with cream
- Season with salt and pepper to taste
- Grate 1 cup of cheese
- Fill crust and pan with mushrooms, then pour egg mixture over mushrooms, top with grated cheese
- Bake 40 minutes until eggs set
Prep Time: 15 min crust, 15 filling
Cook Time: 40 min
Total Time: 55-70min
Number of Servings: 6
Serving Size: 1 slice
Calories Per Serving: 377 (189 filling, 188 crust)
Substitutions:
- You can add any type of ingredient to the filling. Try some fresh chopped spinach, or cooked sausage and sun dried tomato.
- Also, you can use the crust from the apple pie recipe for a flakier crust. There's usually enough crust left over from the pie recipe for a good portion quiche crust.
Write-Up:
I was living in Ithaca at the time, and for some reason decided that I needed to find a good quiche recipe. Shortly after this revelation, I chanced upon this very recipe in a graphic novel that I was reading. It was featured in issue 6 of Flight in an illustrated story called "Cooking Duel" by Bannister & Grimldi. It was a delicious coincidence.