Oh Julia!
{note – this post has been recently “republished” under Julia’s Mushroom Quiche – read it here. Enjoy them both!}
Two weeks ago my copy of Mastering the Art of French Cooking by Ms Julia Child arrived at my door. I finally had the opportunity to crack it open. This being my first official attempt at making one of her recipes I decided not to go nuts and to purchase the pie crust rather than risk a ruined Quiche due to a failed crust. Next time I promise to go all in.
The recipe is actually incredibly simple and although I risk the lighting bolt coming down and hitting me for saying that I may change anything of the Masters recipes, I would revise a few things for the next version.
WHAT I LEARNED FROM JULIA:
* The mushroom cooking technique was fantastic and has been added to my skill set. When reading the recipe I thought I was miss-reading on the mention of “uncover and boil liquid till mushrooms are sautéing in their butter”. Boil? What liquid?? I was only adding a mere 2+ tablespoons of any liquid… Turns out once you uncover you actually do have quite a bit of liquid that needs to be cooked down, even 1/2 cup or so. Brilliant! And delicious.
* Addition of nutmeg – Genius. Adds a special flavor that you can’t necessarily place but creates a warmness.
WHAT I WOULD CHANGE NEXT TIME:
* Butter: I would skip the final addition of the butter peas on top. Seemed to leave mark & didn’t seem to add anything that wasn’t already there.
* I am an EXTREMELY visual person and by the surface of my Quiche you would not believe how tasty it is. I would be sure to place a few of the mushrooms closer to the surface so they peak through. AND I might even throw a green herb in the final mix to again add color & visual appeal.
PROBABILITY OF REPEATING RECIPE 1-10: strong 9
Quiche aux Champignons {Mushroom Quiche}
Adapted from Julia Child, Mastering the Art of French Cooking
Serves 4-6
INGREDIENTS:
- 3 tablespoons unsalted butter
- 2 tablespoons diced shallots
- 1 lb large white mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 2 tablespoons port
- 3 eggs
- 1 1/2 cups whipping cream
- 8-inch partially-cooked pastry shell
- 1/4 cup grated Swiss cheese
- 1/2 teaspoon pepper
- pinch of Nutmeg
- 1 tablespoon butter cut into pea-sized dots
DIRECTIONS:
1. Preheat oven to 375°F.
2. Melt butter in pan add shallots for a short time then add in the sliced mushrooms, salt and port. Cover pan and cook over moderately low heat for 8 minutes. Uncover. Raise heat and boil for several minutes until liquid is completely evaporated and mushrooms are beginning to saute in their butter.
3. Beat the eggs, cream and pepper in a large mixing bowl to blend.
4. Gradually stir in the mushroom mixture. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute butter on top. {* I think I would skip the final addition of the butter. It left marks sort of, shall I dare say greasy marks on top}
5. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.
* * * * *
All Sunday Supper recipes follow below and promise to be just as comforting.
#SundaySupper Comfort Food |Soups
- Cream of Broccoli Cheese Soup by Damn Delicious
- Loaded Baked Potato Soup by Supper for a Steal
- Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
- Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
- Chicken Noodle Soup by My Catholic Kitchen
- Thai’d up chicken noodle soup by I Run For Wine
- Ditalini Italian Soup by Mangiamo!
- Spicy Black Bean Soup by Mama’s Blissful Bites
- Chicken Chowder by Pippis in the Kitchen Again
#SundaySupper Comfort Food | Main Dish
- Sausage Gravy and Biscuits by Big Bears Wife
- Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
- Pumpkin Alfredo Tortellini Bake by The Meltaways
- Old Fashioned Mac and Cheese by Flour on My Face
- Lasagna Roll Ups by Cindy’s Recipes and Writings
- Green Plantain Hash by Basic n Delicious
- Venison Chili by The Messy Baker Blog
- Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
- Winter Chicken Stew by Mrs. Mama Hen
- Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
- Baked Oysters and Apples by Pescetarian Journal
- Individual Chicken Pot Pies by Noshing With The Nolands
- Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
- Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
- Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
- Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
- Chicken a la King by Girlichef
- Creamy Chicken & Dumplings by La Cocina de Leslie
- Spaghetti Squash Gratins by She likes ruffles, he likes truffles
- Creamy Chicken Enchiladas by Home Cooking Memories
- Savory Slow-Cooked Pork Stew by Daddy Knows Less
- Chicken Roasted with White Wine and Garlic by Webicurean
- Shepherd’s Pie by Small Wallet Big Appetite
- One Skillet Pumpkin Lasagna by The Realistic Nutritionist
- Chicken “Pot Pie” by Diabetic Foodie
- Gluten Free Cornish Pasty by Maroc Mama
- Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
- Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
- Comforting Mashed Potatoes by Momma’s Meals
- Chunky Chili Beans by Mama Mommy Mom
- Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian
- Feijoada Portuguese Bean Stew by Family Foodie
#SundaySupper Comfort Food | Desserts
- Biscuits and Chocolate Gravy by Juanita’s Cocina
- Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
- Sour Cream Pound Cake by Mom’s Test Kitchen
- Chocolate Layer Cake by Magnolia Days
- Cinnamon Rice Pudding by Vintage Kitchen Notes
- Smores Hot Cocoa by Chocolate Moosey
- Sweet Red Bean Pie by What Smells So Good
- Pistachio Cake Cookies by The Cookie A Day Challenge
- Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
- Dark Chocolate Caramel Brownies by Daily Dish Recipes
- Nutella Shortbread Bars by Baker Street
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog
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Love Love mushrooms and the idea of baking them into a quiche sounds so yummy to me. Will be making this ! Thanks for sharing 🙂
I highly reccomend trying it. I managed to eat the entire quiche by myself within 4 days….
You’ve inspired me to buy “Mastering the Art of French Cooking.” Love the presentation!
I am only one recipe in and have learned two new techniques! The mushroom preparation is like nothing I have done before.
Your crust looks so buttery and flaky!
ooo wow, I wish I could have some of this right now! It sounds (and looks) wonderful! How perfect for comfort food themed #sundaysupper!
I love mushrooms, what a great thing for a quiche. Looks wonderful!
Doesn’t everything sound so much more fancy in french? Quiche aux champignons sounds so fancy! They look declicous!
This looks just wonderful! I love mushroom quiche!!
mmmm….LOVE mushrooms and LOVE quiche and you can’t go wrong with Julia! I appreciate your recipe notes! Thank you for sharing.
I am glad that I made it by the recipe the first time would love to hear thoughts on others.
Mushrooms!! I love that you put mushrooms in your quiche! I don’t think I’ve had quiche like that before.
It was delish. I ate the whole things over 4 days!
This looks delicious! That crust looks nice and flaky. I’m a big fan of the ready made pie crusts–everything always comes together so quickly, which is nice.
Quiche is always served on my mom’s side of the family for Christmas. This will be a great recipe to try for that family get together! I’m a big fan of mushrooms, can’t wait to try.
I’m not a mushroom fan, but my husband would absolutely love this! Poor guy, he’s so mushroom-deprived.
I think my mushroom loving household would go crazy for this recipe.
Oh Krayl! this is such an amazing dish. thanks for sharing this lovely recipe! 🙂
Thanks for checking it!
It looks delicious! I love quiche 🙂
I’ve had a long lasting love affair with mushrooms and really love Mushroom Quiche! I love that you used Julia’s recipe! Your quiche looks divine! Thanks for sharing!
Going to make a second one this week to make “my” updates. A little less butter and maybe an egg white to lighten it up a bit.
I love quiche and mushrooms. The nutmeg is wonderful and a very overlooked spice. Wonderful recipe!
This looks so good Krayl. I mean who wouldn’t want to curl up with a big plate of this by a fire. It’s comfort food at it’s finest.
Odd observation but has anyone ever told you that you look a lot like Robin Wright Penn? You really do. xx
Never heard that one. But thanks, I think…
Ooooo, yum! This quiche looks fabulous. Pinned!
I love cooking Julia’s recipes but I have never made this one. I will have to change that, soon!
Krayl, this is an amazing dish. I am going to make this next time I am home for the weekend. If I tried it here, I would end up eating the entire thing on my own and that would not be a good thing!
This sounds delicious and your right it doesn’t sound too hard. I really want to give this recipe a shot (I will probably cheat with store bought pastry too, shh)
Seriously can’t go wrong with a Julia Child recipe. The techniques are the important part and changing up ingredients for preference is a great thing to do. Next time try making the crust. It is one of the best crusts I have ever made or eaten.
This dish would be right up my husband’s alley! Mushrooms are his all-time favorite…and is there anything better for a brunch than quiche? 🙂
Mushrooms are my favorite too. Try the mushroom cooking method. It will change your technique forever!
Nobody is more comforting than Julia! This sounds delish!
Mushroom quiche – one of my very favorites! Time to make this version for breakfast I think.