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.
Ohhh that white truffle olive oil looks so precious! I'm jealous of that. :) Your quiche looks heavenly and I love that you make a large portion for your family (and for me!!). I love baby portabella and that's a very nice choice for this quiche!!
ReplyDeleteNami, you are just wonderful - I would love to serve you a slice of this (large) Quiche with a slight drizzle of the Oil - it was a nice dinner and I am glad that everyone enjoyed it so much!
DeleteBeautiful quiche and lovely presentation. The white truffle oil - a wonderful touch. Hope you have a nice weekend:-)
ReplyDeleteThank you for your lovely comment, Geraldine!
DeleteBeautiful quiche, looks absolutely delicious!!
ReplyDeleteHave a great weekend,
Chloe & Sarah
Chloe and Sarah - thanks for the nice comment. Quiche seems to be a dish that makes everyone happy!
DeleteAndrea, I feel the same way about quiche. I love that you call the custard "royale". That name seems apt with all that cream. I often make it with milk, but not this time. Your bistro plate with the salad and truffle oil looks wonderful. The mushroom quiche will be a favorite in my kitchen! Yum!
ReplyDeleteBetsy, thank you for the wonderful comment - you know what they say "great quiche lovers think alike", your post reminded me of mine. So nice to read that you really enjoyed this recipe too and that all is well with you, your family and your precious bees!
DeleteBeautiful quiche Andrea, and so big! Love the idea of truffle oil, I have a bottle that I haven´t used yet. Gorgeous pics! Have a great weekend!
ReplyDeletePaula, thank you, wasn´t this a wonderful recipe - I loved reading that you enjoyed this recipe as much as we did!
DeleteWow dear that looks so fabulous and so delectably presented :)
ReplyDeleteThank you so much! Quiche always reminds me of French bistro-style food!
DeleteYum, we brought back a small bottle of truffle oil from our vacation in Croatia last year and have been using it ever since. In fact, we're just about to run out. I think another trip is in order!
ReplyDeleteRose, I actually had never tried While Truffle Olive Oil before but it was just wonderful with this quiche and the lamb´s lettuce!
DeleteBeautifully done (as always!)...and a drizzle with truffle oil sounds divine!!!
ReplyDeleteThank you, Liz! It was nice to try quiche "with a bit of glamour", it sure tasted good!
DeleteBeautiful quiche. I want to try your leek and goat cheese quiche. It sounds fabulous!
ReplyDeleteThank you, Kristin, the leek and goat cheese quiche is indeed fabulous, I love to put sautéeed leeks in the fillings for quiches! I will send you the link for the recipe!
DeleteYour quiche looks delicious! Love your photos. You can't go wrong with truffle oil:)
ReplyDeleteThank you for the nice comment and you are absolutely right, you cannot go wrong with truffle oil!
DeleteAndrea, I love your lamb's lettuce salad. In the States I think we call this either Lamb's Ears lettuce or mâche. I think it's all the same but I like the taste. Your third photo is wonderful. Well, all your photos are always special. Isn't fun to have friends who recognize that you are such a foodie and student of good ingredients that they know you will appreciate a gift such as you received from your friend who vacationed in Italy? Receiving gifts of food are my favorite type of gift.
ReplyDeleteMary, you are right, "lamb´s lettuce" is also referred to as "mâche", especially by the French and as "Corn Salad" by the British. The unusual name "lamb´s lettuce" is said to come from the lettuce´s resemblance to the size and shape of a lamb´s tongue.
DeleteAnd, yes, gifts of food from friends are just the very best gifts ever.
Your quiche looks wonderful! I wish I would have added the truffle oil (or a bit of truffle salt) - I'm sure it made the dish even more wonderful. Glad you enjoyed!!
ReplyDeleteCandy, thank you so much - sometimes a little bit of an extra flavor goes a long way and this time a few drops of the oil did the trick, we loved the taste it brought to the quiche and the salad.
DeleteThe salad goes quite well with your quiche. I agree with you that this is a keeper, we loved it. Thank you for your well wishes
ReplyDeleteregarding the hurricane, that is so nice of you. The photos really break your heart to look at, I feel so bad for all those people
without heat and refrigeration. Both my niece and her son lost their homes in New York. Have a wonderful weekend.
Nana, so sad to hear about your niece and her son losing their homes - I cannot begin to imagine the heartbreak this hurricane inflicted...
DeleteThank you also for your lovely comment! Take care!
Beautiful photos! Your quiche looks amazing and leek and goat's cheese is definitely a favourite of mine too!
ReplyDeleteSanya, thank you so much - leek and goat´s cheese is definitely a wonderful choice for a quiche filling!
DeleteI love quiche too. Sounds like the flavors are wonderful. No wonder it was such a big hit!
ReplyDeleteThanks, Beth - I am amazed at how many people really enjoy quiche - I never realized that this was such a popular dish with all kinds of different fillings.
DeleteI am sure the truffle oil was a lovely treat with this. I have a small bottle that I dole out very sparingly...
ReplyDeleteBeautifully done - the green salad looks like just the right side.
Thanks, Cher, yes, that oil is lovely - I had never used it before but I am sure glad that I received a bottle as a gift and could give this a try!
DeleteI love truffle oil, and truffle butter. Sometimes I dream about being able to cook with whole truffles....I'm with you, I love all kinds of quiche. I made some changes to this one because I don't like mushrooms, but it still came out great. You've also inspired me to look for lamb's lettuce. It sounds excellent.
ReplyDeleteJora, thank you so much for your wonderful comment - quiche really is wonderful and if you can find lamb´s lettuce, by all means try it, it is really delicious!
DeleteAndrea, the quiche sounds delicious with the little drizzle of truffle oil. I have been enjoying the lambs lettuce that is served in so many of the restaurants in Germany. Unfortunately you don't see it often at home.
ReplyDeleteKaren, I was sure that you were served quite a bit of this wonderful fall/winter salad during your stay in Germany/Austria, it is so very popular here, we just love it! And thank you for your nice comment - quiche is always well received at my house and the truffle oil was just "gilding the lily" in a delicious was.
DeleteThis quiche is perfect for my dinner tonight...
ReplyDeleteI didn't have a chance to make this, but I can't wait to. I really like how think yours is and it looks perfect.
ReplyDelete