Thursday, December 2, 2010

Brie & Mushroom Quiche

I've always been a huge fan of brie. I'm the type of girl to purchase a wheel of brie and devour it all. It doesn’t even matter what time of day… I’ll gladly enjoy brie for breakfast.

If your anything like me, try this Brie & Mushroom Quiche! Its a treat for brie lovers like myself.

Vodka Pie Crust
taught by my Mom

1 ¼ cups flour
½ teaspoon salt
6 tablespoons unsalted butter
¼ cup cold vegetable shortening
1-2 tablespoons cold vodka
1-2 tablespoons cold water

Mix together flour and salt with a whisk. Cut in cold butter (cut into 6 pieces) with a pastry blender until the crumbles are pea size. Cut in shortening (cut into 3 pieces) and continue with the pastry blender until the mixture resembles course meal and the crumbles are again about pea size.

Mix cold vodka and water. Sprinkle liquid slowly over the mixture and toss with a fork until the mixture starts to hold together when pressed against the side of the bowl. NOTE: You do not necessarily need to use all of the vodka/water solution. Sprinkle sparingly until at perfect consistency.

When at the correct consistency, cover dough in plastic wrap and refrigerate for about 10-15 minutes or until cold. Place the dough on wax paper and sandwich with plastic wrap. Roll out the dough under the plastic wrap into a circle until it is large enough to line the pie plate. Transfer the pastry to the pie plate by peeling off the under layer of wax paper and using the plastic wrap as a guide. Take off plastic wrap carefully off the crust. Then trim and form edges as desired.

Brie & Mushroom Quiche Filling
adapted from Mom's recipe

8 ounces brie cheese (rind removed)
8 ounces fresh mushrooms
2 Tablespoons finely chopped onions
1 teaspoon olive oil
4 eggs
2 cups half-and-half
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 teaspoon fresh thyme leaves

Line a 9-inch pie dish with Vodka Pie Crust. Cut brie into 1/4 inch slices and arrange over the bottom of the unbaked pie shell.

Heat the olive oil in a skillet or saucepan on medium heat. Sauté the mushroom and onion in the oil until they begin to soften. Layer these over the brie. (Be careful to remove any moisture the mushrooms may create while sautéing with a paper towel before layering over the brie).

Beat eggs slightly. Add half-and-half, salt, pepper and thyme, stirring until thoroughly combined. Pour the egg mixture into the shell over the onion, mushroom and brie.

Bake in a preheated oven at 425 degrees for 15 minutes. Turn heat down to 300 degrees and continue baking for another 30 minutes or until lightly browned on the top, or a knife inserted halfway between the center and edge of the pie comes out clean. Remove from oven. Let cool 10 minutes before serving.

NOTE: I recommend making the pie crust the night before. It will save a lot of time in the morning so you can get straight to the point… enjoying the quiche!


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