Sunday, November 9, 2014

Shitake Mushroom and Leek Quiche


I absolutely love Small Plates & Sweet Treats by Aran Goyoaga.  What a beautiful book!  And there are some wonderful recipes including this quiche.

While tasty, this quiche does take a bit of time to make, mainly because of the crust.  I made my own quinoa flour by grinding raw quinoa in a Nutriblast.  In the original recipe there wasn't enough filling for American tastes, so I've increased the amounts here which also increased the cooking time.

Shitake Mushroom and Leek Quiche
Serves 6-8
Adapted from Small Plates & Sweet Treats by Aran Goyoaga

Crust
2/3 cup brown rice flour
1/3 cup quinoa flour
1/4 cup potato starch
1/2 tsp salt
1/4 tsp pepper
1 tsp rosemary, finely chopped
1 tsp thyme leaves
1 stick unsalted cold butter, cut into 1/2" cubes
6-8 Tblsp ice water

Filling
1 Tblsp olive oil
2 medium leeks, chopped (white and tender green part only)
8 oz shitake mushrooms, sliced, stems removed
4 oz sliced baby bella mushrooms
2 cloves garlic, minced
1 tsp rosemary, finely chopped
1 tsp sage, freshly chopped
3/4 tsp salt, divided
1/4 tsp pepper
1/4 cup dry white wine (I used Sherry)
3 eggs
3 Tblsp cornstarch
1 1/2 cups half and half
1/2 cup grated cheese, such as Gruyere
2 Tblsp parsley, chopped
1 tsp fresh thyme leaves

In a food processor mix the rice flour, quinoa flour, potato starch, salt, pepper, rosemary and thyme.  Pulse three times.  Add the butter and pulse ten times until the butter is cut into the flour in pea-size pieces.

Add 6 tablespoons of ice water and pulse until the mixture comes together.  Press the dough together, if it does not hold together add a bit more water.  Turn the dough out onto a work surface, knead it a couple of times and form into a disk.  Wrap in plastic wrap and refrigerate for 1 hour.

Dust your work surface with rice flour and roll out the dough to a generous 1/8" thickness.  If it cracks, pinch it back together.  Fill a 9" tart pan with the dough.  Cut excess dough with a paring knife and chill the tart crust for 20 minutes.

In the meantime, preheat the oven to 400 degrees.  In a heavy saute pan, heat the olive oil over medium heat.  Add the leek and cook for 3 minutes or until tender but not brown.

Add all the mushrooms, garlic, rosemary, sage, 1/2 tsp salt and pepper.  Cook for 5 minutes, stirring occasionally until tender.

Add the white wine and stir to pick up the bits on the bottom of the pan.  Let the wine reduce for 1 minute.  Let the filling cool slightly.

In a medium bowl whisk together the eggs and cornstarch until free of lumps.  Add the half and half, grated cheese, 1/4 tsp salt, parsley and thyme.  Whisk until smooth.

Fill the tart crust with the mushroom mixture, pour the egg mixture over and spread evenly.  Bake for 30-40 minutes until golden brown.  Let cool 10-15 minutes before cutting.

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