Visiting my in-laws for the holidays, I was asked to make quiche, and since they like mushrooms, it ended up being a mushroom quiche. This mushroom quiche is easy-to-make and delicious! Everyone loved it!
As always with quiche, you will need to either make the quiche crust yourself (recipe here) or buy an already-made non-sweet pie crust. You will also need a tart or quiche pan.
Recipe in French here. (made a few changes to it).
Bake the quiche crust in your quiche pan, with nothing on it, for 10 minutes at 350 degrees Fahrenheit. (Note: putting parchment paper on the pan will help when it comes time to take the quiche out of the pan). Take it out of the oven, and let it cool down.
In the meantime, sauté the chopped shallots in a skillet with 1 tbsp of butter, for about 3 minutes, on medium heat. Add the mushroom, and continue cooking for about 8 minutes, stirring from time to time so the mushroom gets covered with shallots. Drain the mushroom and set aside.
Preheat oven to 410 degrees Fahrenheit. In a mixing bowl, mix the 3 eggs, the whipping cream, the shredded cheese, and the chopped chives. Season with nutmeg, salt, and pepper.
With a fork, make little holes on the quiche crust. Place a layer of mushroom on the crust.
Pour the egg-cream-cheese mixture over the mushrooms.