1 c cream
1 c milk
(I do 2% milk and cream, if you have whole milk you should use half and half instead of cream so quiche isn't too fatty)
1/2 t salt
1/2 t pepper
1 garlic clove, minced
1 lb chanterelles, roughly cut
3 oz kale, roughly chopped
1/2 onion, diced
1 green bell pepper, diced
3 oz cheese
yield: 8-10 servings
Preheat oven to 375.
Quiche is typically considered a French dish, but actually originated in Germany. It's an open-faced egg pie, and one of my husband's favorite treats. Quiche is great because it can be loaded with whatever ingredients you like. As long as you have a good egg mixture, your filling can be whatever you like. If you like meat, try adding some cooked bacon to this recipe.
Cook the mushrooms the same way as from the papperdelle recipe. You don't want to overcrowd, so it's good to cook them in 2 parts.
Once you have a good color on the mushrooms add peppers and onions.
Turn down the temperarture and begin caramelizing the onions and peppers.
When your onions start to get a little color add the kale.
Make your pie dough first. You can prepare all of the ingredients while it's resting.
You can buy pre-made pie dough (but it won't taste the same), if you're up in Portland I suggest going to Grand Central Bakery, they have great pie and puff dough, if not the freezer section of most grocery stores will have pie dough.
Throw it on top and let it wilt a little bit before trying to saute it.
Toss (or stir) it a couple of times to mix all of the flavors together. Remove from heat.
Below is a slide show on putting the dough in the pan. It does not have to be perfect, however you want to make sure that the bottom is one complete piece. You don't want the egg mixture soaking underneath the dough. Only the dough should touch the pan, so if you see any holes, plug them up with dough.
Put your eggs, cream and milk salt and pepper in a container and blend with hand blender, you can whisk them, but a hand blender is faster at breaking up the eggs.
Grate your cheese.
Top with cheese.
Pour egg mixture into pie dough.
Place in 375 degree oven. Set timer for 20 minutes.
After 20 minutes, rotate.
Bake for another 20 minutes. (40 min total at 375)
If the cheese hasn't started to brown you can leave it in for a little longer, but turn the oven off. It will still be hot enough to continue to cook the quiche.
Brown cheese, brown crust, it's ready to come out.
I like to make my quiches a day ahead because it lets all of the flavors really fuse together. Also it's much easier to get a clean cut from a quiche if it has cooled first. But fresh is good too.