Wild Mushroom and Onion Quiche

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I am a sporadic cook at best these days. When my children were at home, I used to cook a lot more but most of the time, I serve up the same old dishes that are easy and quick to make and that Jean Michel and I both like. However, now that we have started to go to the Saturday market in Blois where they are a lot of market gardeners I find myself with ingredients that I don’t usually buy.

pastry

I usually make my own pastry but recently I bought some fresh pie crust pastry to make a leek or a spinach quiche and promptly forgot all about it. Today, I had a look at the use-by date and saw it was my last chance before I’d have to throw it away. I obviously had no spinach or leeks left so I rooted around the cupboard and came up with some onions. I had some boletus mushrooms in the freezer from our last forage plus some chives so I figured I could combine them all.

ingredients

Quiche is traditionally made with fresh cream but I usually make it with fromage blanc which I always have in the fridge because I eat it for breakfast every day. If I buy cream it goes off before I remember to use it.

Do you have a favourite quiche recipe?

quiche

Ingredients

1 pie crust
2 very large onions
Wild or cultivated mushrooms
2 pots (about 1 cup) of fromage blanc
2 pots (about 1 cup) of milk
4 eggs
fresh (or frozen) chives

Slice the onions thinly and cook in olive oil until brown and soft. Beat the fromage blanc or fresh cream, milk and eggs together. Season and add the chives.

Cook the pie crust for 5 minutes at 225°C in the oven. I use a convection oven so you will need to add a few minutes if you’re using a regular one.

Line the bottom of crust with an even layer of onions. Place the cooked, sliced mushrooms on top then pour over the egg mixture.

Cook for about half an hour at 200°C. It’s cooked when it puffs up and is slightly brown.

Bon appétit!

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