For the love of Mushrooms and Quiches

Mushrooms are one the most delicate of vegetables indeed. Notwithstanding its famous (and stupendously expensive!) Truffle cousins, the commonly used and prolifically farmed edible fungi can be easily over-powered by other ingredients in a recipe (most commonly tomatoes). Aside from plain grilled portobello caps, a mushroom risotto is perhaps one of the best dishes to bring out the mild flavor of fresh mushrooms.

Despite their low nutritinal value, mushrooms have rather a significant part in the cuisines of the world. My personal favorite for everyday cooking is the portobello mushroom or even the baby bellas. They are darker than the white button varieties (which means they are a better source of Vit D) and have a stronger individual flavor.

Being bored of the usual pasta of hot and spicy Indian curry (which is one way to indistinguish the fungi's flavor), I roamed the net in search of something new to use the mushrooms in. And I hit upon the Quiche - a relatively simple dish none of whose ingredients are powerful enough to overwhelm the mushroom while the creamy egginess only works to enhance its flavor.

Besides, I have for as far as I can remember had a soft corner for quiches. I was introduced to this delectable French savory at an Indian coffee house. Though I am no longer a patron of that coffee place, my love for the item has only progressed. Since I came to the US, I have always picked this item (if available) over any other offering on the menu without exception. However, the American quiches are a bit different from the original version I had tasted. These are a bit more egg-y and a bit dry-er. Despite that, I have kept my allegiance hoping for a better slice next time.

I have always thought that making quiche would be a very tedious process. That, I presume, secretly added to its allure for me. But, the recipe I found was wonderfully simple on ingredients and effort. I made just a few tweaks to personalise the taste. All I needed were, the said mushrooms, pie crust (another reserve food item from the store), cream and cheese - everything that is usually around in the house. I actually do not own a pie bowl and so had to make do with a 10 inch cake bowl.

Anyway,The mushroom filling itself took just about 10 minutes to make and the quiche came out hot and golden from the oven in under an hour. I finally made a quiche in my own kitchen and it was as I remembered it.. moist, rich and melt-in-your-mouth-goodness.

As I relished my home-made quiche (which was more in line with the fond memories) for dinner, I realised that this item can be more than just a wholesome family meal. Baked in smaller (5 inch) crust, they would be perfect for company or when baked into little savory tartlets charming appetizer or finger food in phyllo cups. Many ways to revisit a simple dish that makes it all the more appealing. And I chalked another recipe for the venerable mushroom!

Mushroom Quiche

1 prepared pie crust

3 eggs

½ lb mushrooms sliced

¼ lb shredded cheese - I used a combination of cheddar, swiss and american for added flavor

2 cups heavy cream

¼ cup butter

2 T leeks/scallion finely chopped

1 T butter at room temperature

1/4 tp lemon pepper

Pinch of cayenne pepper

Salt and pepper to taste

Preheat your oven to 425°F (220°C). Brush the pie crust evenly with butter, then chill in freezer till baking time. Whisk the eggs, heavy cream, and some salt in a glass mixing bowl. Stir in the shredded cheese to the cream. Meanwhile, melt the butter in a skillet and saute the mushrooms and scallion/leek till they are soft. Season with salt, lemon pepper, ground pepper and cayenne.

When the vegetables are done, stir the mushroom mixture into the cream mixture. Pour into the pie crust and bake for 15 minutes at 425°F (220°C). Reduce heat to 325°F (160°C), and bake for another 35 minutes.

Allow to stand for 10-15 minutes before serving. This step is necessary so that the custard can set. Serve quiche warm or at room temperature.