I don’t often post savory recipes but this quiche was too good not to share. These early summer days in the Pacific Northwest have been pretty magical, and this year I’ve been so smitten with the explosion of amazing produce at our local markets. Spring came late for us, we had a long, cold winter and it seems summer is a few weeks behind, lazily stretching its arms after a hard sleep. We’ve been going to our neighborhood farmer’s market and to the Ballard market nearly every week and I’ve loved watching the progression from late spring to summer produce. In Seattle they say summer starts around July 4th, and from what I’ve seen that seems to be true. The clouds have just cleared and we’re seeing consistently blue skies for the first time in months.
This quiche is a celebration of the transition from spring to summer. Mushrooms are amazing right now, as is this delicious green garlic. I used cheese from Mt Townsend Creamery based here in Washington, I wanted to take everything they make home but managed to leave the market with two of my favorites, New Moon and and Red Alder. New Moon is a creamy, sweet jack cheese and Red Alder is more nutty and earthy, so good with the mushrooms. Feel free to substitue a good jack cheese and something like a gruyere or comte. Serve with a simple salad and glass of rose, preferably on a picnic blanket under a large, shady tree.
Crust recipe adapted from King Arthur Flour.
- 1 cup (120 grams) gluten-free flour blend, such as Bob's Red Mill or King Arthur Flour
- ¼ cup (40 grams) buckwheat flour
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg
- 2 teaspoons lemon juice or vinegar
- 1 stalk green garlic, white and light green parts finely chopped (about 6 tablespoons)
- 2 shallots, finely chopped
- 2 tablespoons butter, divided
- 8 oz mushrooms, cleaned and either left whole or torn into bite-sized pieces
- ½ teaspoon chopped fresh thyme
- 6 eggs
- ½ teaspoon salt
- cracked pepper
- 1 cup (8 oz) creme fraiche
- ½ c whole milk
- ¼ cup Red Alder, comte or gruyere cheese
- ¼ cup New Moon or good-quality jack cheese, 1 tablespoon reserved
- For crust
Butter a 9-inch pie pan or dish.
- Whisk together the flours, xanthan gum, and salt. With your fingers (my prefered method), a pastry blender or two knives, work the butter into the flour until it is the texture of cornmeal with a few pea-sized pieces left.
- Whisk the egg and lemon juice or vinegar together until foamy, then add to the flour mixture and stir with a wooden spoon until the dough comes together, adding a tablespoon or two of cold water as needed. Shape into a ball, wrap in plastic wrap, and chill for one hour or up to overnight.
- Allow the dough to rest at room temperature for 10-15 minutes before rolling. Roll out dough between sheets of plastic wrap, then gently peel back the top layer of plastic wrap and invert onto the prepared pie dish. Gently press the dough into the pie dish, then trim the edges and chill while you prepare your filling*.
- for filling
- Preheat the oven to 375 degrees Fahrenheit.
- Heat a pan over low to medium heat, then melt 1 tablespoon of butter and add the green garlic and shallots. Cook until softened, 3-5 minutes, stirring occasionally and reducing the heat if they start to color at all.
- Reduce the heat, add the remaining tablespoon of butter and melt, then stir in the mushrooms, season with salt and pepper saute until mushrooms begin to soften, about 5 minutes, stirring occasionally. Stir in the thyme, cook for about a minute, then remove from heat and transfer the mushrooms to a bowl and set aside to cool.
- Whisk the eggs, creme fraiche, milk, cheese (reserving 1 tablespoon), salt, and pepper in a medium bowl until creamy.
- Pour the mushroom mixture into the pie dish, then pour the custard over the mushrooms and sprinkle with the remaining tablespoon of cheese. Bake for 35-40 minutes, until there is just a slight wobble in the center of the quiche. Allow to cool, serve warm or at room temperature.
- *feel free to par bake your crust if you prefer, I don't mind much either way so I usually don't.