Oh boy. I hate fussing over crap that doesn't matter--lint, my ever-erratic hair, navigating pleats with an iron, pleats in general, what to have for breakfast, who did or did not call in a timely manner. Life is too short to fuss over much, right?
So you'll agree that I was completely justified in buying pre-made pie dough today. Even though I often bore people with treatises on the simplicity of making dough, the economy of it, and the ease with which it rolls out after it's been chilled. Even though I've judged people who never make their own pie crust. Right? Whatever. Safeway had a sale, and Lovely Luci was on her way over for dinner.
Consumer guilt about Pillsbury dough aside, this quiche is dead easy. Sauté some mushrooms and onions, whisk together milk and flour, top with some smoked Gouda, and voila! Cozy up with a glass of wine, leaf through the newest fall recipes from Zupans, and by the time you're finished, so is the quiche. If you're extra classy, you'll follow the meal with pre-made cookie dough for dessert. But only if you found it on sale at Safeway.
Gouda-mushroom quiche
serves 6
- 1 pre-made pie crust (or make your own oil-press crust here)
- 1 cup milk
- 3 cage-free eggs
- 1 heaping spoon flour
- 3 oz. smoked Gouda cheese (I used three slices, cut into sixths)
- 2 cups fresh crimini mushrooms, sliced
- 1/2 medium yellow onion, cut into short, thin strips
- 1 small bunch fresh chives, about 1" diameter, sliced into 1/2" strips
- 2 Tb. olive oil
- 1/4 cup water (or white wine)
- 2 Tb. Coney Island Mustard (or 2 Tb. hot mustard + 1 Tb. pickle relish)
- 3/4 tsp.sea salt
- freshly cracked black pepper
Preheat your oven to 375 degrees and roll the dough out in a glass or ceramic pie pan. Let the dough pre-cook for 10 minutes while the oven heats and you prepare the veggies.
Heat the olive oil in a skillet over medium heat. Sauté the onions until they turn tender and glassy. Toss in the mushrooms. Once the mushrooms have wilted down (after a few minutes), stir in the water, mustard, and chives. Cook the filling until the mushrooms have absorbed all the water, then remove from heat and set aside.
Whisk together the flour and milk in a medium bowl. Whisk in the eggs, salt, and cracked black pepper to taste. Retrieve the pie crust and layer 3/4 of the veggie filling in the pie plate. Pour the egg-milk mixture in, then top with Gouda slices. Artfully sprinkle the remaining veggies on top of that, then bake the quiche for 30 - 40 minutes at 375 degrees. The quiche is finished when the center is set and lightly browned.
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