Quiche aux Champignons (Mushroom Quiche)

There's nothing like a Saturday morning brunch during a holiday weekend in northern Michigan. We very much enjoyed this quiche before a long day spent exploring little antique shops and walking around downtown Ludington this afternoon. The original recipe did not call for bacon, but we liked the added bit of saltiness that it brought to the rich, creamy egg and mushroom filling.

Quiche aux Champignons (Mushroom Quiche)

Credit: Mastering the Art of French Cooking by Julia Child, Simone Beck, and Louisette Bertholle

Ingredients:

3 eggs

1 ½ cups whipping cream

Pinch of nutmeg

⅛ teaspoon pepper

An 8-inch partially baked pastry crust on a baking sheet *

¼ cup grated Swiss cheese

2 tablespoons minced shallots or green onions

3 tablespoons butter

1 lb. sliced fresh mushrooms

1 teaspoon salt

Optional: 2 tablespoons Madeira or port

4-5 slices of bacon, cut into bite-size pieces (optional)

Directions:

* Partially bake the pastry crust: Butter the bottom of a spring-form pan. Roll out pastry dough and gently line the pan with the crust. Trim excess dough from around the edge of the pan. Prick bottom of crust with a fork several times. Cover crust with buttered aluminum foil and cover foil with pie weights or dried beans. Bake in 400° oven for 8-9 minutes until pastry is set. Remove foil and weights/beans. Return to oven for 2-3 minutes more. When the shell is starting to color and just beginning from sides of the pan, remove it from the oven. If it seems that the sides of the shell are fragile, or are liable to crack or leak with the weight of the filling to come, do not remove sides of your pan until the quiche is filled and finally baked.

1. If using the bacon: Cook the bacon pieces in a heavy-bottomed skillet until cooked, but not crispy. Add shallots or onions and cook for a moment. If not using the bacon: Cook the shallots or onions in a heavy-bottomed skillet with the butter for a moment.

2. Stir in the mushrooms, salt, and optional wine. Cover pan and cook over moderately low heat for 8 minutes. Uncover Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter.

3. Meanwhile, beat the eggs, cream, and seasonings in a mixing bowl to blend.

4. Gradually stir the mushrooms into the eggs and cream. Pour into pastry shell, sprinkle with cheese, dot with butter, and bake for 25-30 minutes in a preheated 375° oven.