I had a hankering for Quiche as if it were 1983, so I made it. It was really good and it managed to feed us for 2 days! I like sustainable food.
I lived in San Francisco while in graduate school and not once did I visit Tartine Bakery even though I lived very close by (so mad). It was only during a visit a year ago that I stepped through those magical doors and experienced what might possibly be the best pain au chocolate west of Paris. So, I bought the cookbook. I used it to make the pastry for the quiche (with some variation) and while I am sure there are recipes out there for Mushroom and Bacon quiche filling, it seemed simple enough and I figured I could wing it.
What you’ll need:
Crust – ½ teaspoon of salt, 1/3 cup of VERY cold water, 1 ½ cups + 1 tbsp of flour, 1 stick + 1 tbsp of VERY cold unsalted butter.
Filling – two shallots chopped, 2 boxes of button mushrooms sliced, 6 pieces of bacon made into lardons, cinnamon, 3 scallions chopped, salt & pepper, ¼ tsp of nutmeg, 1 tbsp. of thyme finely chopped, ½ cup of Gruyere grated, ¾ cup of heavy cream, 4 eggs and 1 egg yolk, 2 tbsp of flour.
Do the crust first 3 hours ahead of time:
- Add salt to COLD water and place in freezer.
- Put flour in food processer. Aerate for 3 or 4 pulses.
- Cut butter into 1 inch pieces and place over flour. Pulse in food processor for about 20 pulses, until mixture forms large crumbs.
- Add water and salt mixture and pulse until dough comes together in a ball. It does not have to be completely smooth.
- Remove from food processor and place on lightly floured surface. Shape into ball, wrap in wax paper and refrigerate. (this can be done up to 6 hours before).
- After at least an hour remove from refrigerator.
- Pre-heat oven to 375 degrees.
- Butter 10-inch pie plate.
- Roll out until the dough is about ¼ inch thick and cut a circle that is 12 inches in diameter. Place in pie plate and cut and flute edges.
- Butter one side of aluminum foil and place, butter side down, in pie crust. Cover with baking beads.
- Bake for 20 minutes and let cool.
- Preheat oven to 350 degrees.
- In a sauté pan over medium heat, cook bacon for 5 minutes. Dust bacon with a very small amount of cinnamon and continue to cook for 2 more minutes.
- Remove bacon and put aside. Add shallots to the same pan and cook in rendered bacon fat until shallots are translucent.
- Add mushrooms and cook until mushroom water evaporates. (Add a dash of vermouth if you have it and cook off for 2 minutes).
- Add bacon and scallions to mushroom mixture. Saute for two minutes and put aside in separate bowl.
- In another bowl beat eggs. Add cream and flour and beat. Grate nutmeg over mixture and mix.
- After pie crust is cooled, add thyme to bottom of crust.
- Next add mushroom/bacon mixture.
- Pour wet mixture over top of mushrooms and bacon.
- Sprinkle Gruyere over top.
- Cook for 45 minutes until custard is set and top is brown.