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Mushroom Pie/Quiche




Source of Recipe


RC


Recipe Introduction


Call this mushroom pie a California quiche, with its Monterey Jack cheese, sour cream, parsley, eggs, garlic, and a whole pound of mushrooms. Great for company, and pretty easy to make, especially if you have an extra pie crust all ready to go.


List of Ingredients




* 1 recipe of basic pie dough, rolled out and used to line a 9-inch or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
* 1 lb sliced mushrooms
* 2 Tbsp butter
* 1 large clove garlic, minced
* Salt and pepper
* 2 eggs, lightly beaten
* 1/2 cup cream
* 1/3 cup milk
* 1/3 cup sour cream
* 1 cup grated Monterey Jack cheese
* 1 Tbsp chopped fresh parsley
* A dash of ground cardamom or nutmeg (optional)

Recipe



1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing it against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool.
2 Melt butter in a large sauté pan on medium heat. Add mushrooms, stir to coat with the butter. Increase the temperature to high, stir constantly until whatever moisture the mushrooms have released have evaporated, a few minutes. Lower heat to medium again, add minced garlic, stir with the mushrooms for 30 seconds then remove from heat.

3 Beat together the eggs, milk, cream, and sour cream. Add a pinch of salt, freshly ground pepper, and nutmeg or cardamom if using. Stir in the grated cheese and chopped parsley.
4 Spread the mushrooms along the bottom of the pre-bake pie crust. Pour the cheese cream mixture over the top. Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean. Remove from oven and let cool for 10 minutes before serving.

Serves 4-6.

Recipe


ll Butter Crust for Sweet and Savory Pies (Pâte Brisée)
Pâte brisée (pronounced paht bree-ZAY) is a standard all-butter pastry dough used for making pies and tarts.

This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.

Ingredients
1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
2 to 4 Tbsp ice water, very cold
1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.


Dough is ready to shape into discs.

2 In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.
3 Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

4 Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough. .................................