Today we are preparing Dorie Greenspan´s Mushroom and Shallot Quiche for the French Fridays with Dorie group.
There are probably not a lot of savory recipes that I enjoy preparing more than quiches. My favorite is a leek and goat cheese quiche but I also love quiche lorraine, cheese quiches and quiches loaded with seasonable vegetables such as butternut squash or fruits such as pears with gorgonzola. When I prepare a quiche, I always use my trusted 30 centimeters (12 inches) large quiche pan with removable bottom that I bought while vacationing in France a few years ago – making smaller quiches just does not make sense for us. Therefore, I usually double the recipe – as I did this time as well – if there is some crust and filling left over, I always make a few mini quiches and freeze them.
Dorie´s recipe calls for the preparation of a basic pâte brisée and the filling consists of shallots (we always get French ones around here) and mushrooms (I used baby portabella) and fresh thyme (from the garden) – hence the name of the dish. The “royale” (that is how we call it) consists of the ususal cream and eggs plus the wonderfully fragrant Swiss Gruyère cheese and spring onions (I used chives and Italian parsley), pepper and salt. Could not be easier. Or more delicious.
A quiche always seems like a bistro-style type of dish and I always make sure to serve a salad alongside, makes for a nice and pretty presentation on the plates. Today, I chose our very favorite salad, lamb´s lettuce. This is a fall/winter salad that is available for several months around here starting in September until the month of May. It has a wonderful nutty flavor and really does not need much of a dressing. Therefore, just before serving the Mushroom and Shallot Quiche, I decided to drizzle a few drops of a white truffle olive oil over the sliced quiche and the salad, the smell was intoxicating!
One of my best friends vacationed in Italy this summer and brought me back a small bottle of this precious oil that was produced right in the region where she was vacationing. I have been wanting to use this oil ever since I received it so today was a wonderful occasion to do so – a few drops were quite enough to complement this dish and the accompanying salad but Dorie´s recipe is a keeper all by itself and the quiche was very well received at our house! Quiche is always great! We love the taste, the smell while it bakes in the oven and the convenience of quiche baking which allows you to prepare the different elements like pâte brisée and filling separately. We all really enjoyed this recipe!
To see how the other wonderful members of the French Fridays with Dorie group prepared this dish, please click here.