Cremini and Porcini Quiches
Pureed porcini mushrooms and their soaking liquid are blended into the egg filling, giving the custard a robust mushroom flavor. Each quiche is just the right size for one person.
- Yield: Makes 6 four-inch quiches
Source: Martha Stewart Living, June 2004
- Tart Dough with thyme
- All-purpose flour, for dusting
- 1/2 ounce dried porcini mushrooms
- 1 cup boiling water
- 1 tablespoon unsalted butter
- 9 ounces cremini mushrooms, halved lengthwise
- 2 large eggs, plus 1 large egg yolk
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 3/4 cup heavy cream
Set six 4-inch cake rings (with 1 3/8-inch sides) on a baking sheet lined with parchment paper; set aside. Cut dough into six equal pieces. On a lightly floured surface, roll out pieces, one at a time, to 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch circle from each piece. Fit circles into cake rings, trimming dough flush with tops of rings to make tart shells. Prick bottoms all over with a fork. Freeze until firm, at least 30 minutes. Preheat oven to 400 degrees.
Line tart shells with parchment paper; fill with pie weights or dried beans. Bake until dough edges start to feel firm, about 20 minutes. Remove parchment and weights; continue baking until crusts are pale golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 350 degrees.
Soak porcini in boiling water; let soften 30 minutes. Melt butter in a large skillet over medium-high heat; cook cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes. Set aside.
Lift out porcini; pour soaking liquid through a fine sieve into a blender. Add porcini, eggs and yolk, salt, and pepper; blend until smooth. Add cream; blend.
Divide filling among tart shells. Arrange cremini in filling, cut sides up. Bake until set, about 40 minutes. Let cool at least 30 minutes before serving.