Quiche

Tonight I am feasting on the “remains”. Quiche is a great way to use up leftovers. I usually just forage around the fridge and see what I have.

Today I am using porcini mushrooms, diced shallots and sun-dried tomatoes.

I sauteed the shallots and mushrooms and then let them cool completely.

I use the pastry recipe from Jim Dodge which I put on the blog with the apple tart recipe on January 22. Just omit the 2 tsp of sugar and 1/4 tsp kosher and substitute 1 tsp of sea salt.

Roll out the pastry and chill it for about thirty minutes while you prepare your toppings. The pastry has to be “blind-baked”. I line the pastry shell with foil and beans and bake it at 425 degrees for about 15 minutes. Remove the foil and beans and return to the oven. Bake about 5 to 10 minutes more. Keep on eye on it. It can get dark very quickly. You are looking for a nice golden brown color. Cook the cooked pastry shell on a wire rack for a few minutes. Reduce the oven temperature to 325 degrees.

I use Gruyere cheese on the bottom of the cooked shell. Just grate around 1/4 cup and spread it evenly on the bottom of the cooked pastry shell.

Combine three large eggs in a two cup glass measuring cup and add enough half and half cream to equal 1 1/2 cups of custard. Add salt, pepper and nutmeg to taste and whisk with a fork.

Spread the cooled mushrooms, shallots and sun-dried tomatoes over the cheese and then very carefully pour the “custard” into the pastry shell. Immediately return to the oven and bake for about 30 minutes.

Remove from tart pan and serve with a simple salad. Any leftovers are great for lunch the next day.