Almost exactly 4 years ago today on October 14th, 2012 I started cooking my way through Julia Child’s classic Mastering the Art of French Cooking , I began in my favorite category brunch. Cooking every quiche recipe in the massive cookbook and created my first Mushroom Quiche blog post – which is amazingly to this day one of my top articles on the blog.

I say amazingly because over the last 4 years blogging I have learned an incredible amount about recipe creation, photography, and writing – among many other things but that’s for another day – and my journey from the 2012 Quiche aux Champignons article to current day has been one filled with many trials, questions, friendships and of course lots of quiche.

I have been itching to have the chance to bake a Mushroom Quiche and when my friends in the Sunday Supper Movement Community posted the “sleepover foods” topic for this weeks recipe inspiration I knew it was my time to honor Julia once again, after all what is better to wake up to after a sleep-over than a slice of warm quiche for brunch.

Also in the spirit of a sleep-over, I have kept Julia’s Mushroom Quiche rustic. Crispy bits in the pie plate are a reality when baking a quiche – at least in my world – so I have chosen to keep them in. And you should too. If you are having guests sleep over most likely they are good friends and although I still love to create a seasonal Fall tablescape, I do not like to fuss over a perfect crust. And neither should you.

For the tablescape – set a few white pumpkins down the center of the table, use a rustic Water Hyacinth Charger, pull out the copper flatware, wrap your napkins in grapevine ribbon, cut a slice of quiche and wait for your guests to come down for brunch and recap the night before.

For a step-by-step demo of the Julia’s Mushroom Quiche recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

Now that’s what I call a perfect morning! What quiche should I make next?

Quiche aux Champignons  Recipe {Mushroom Quiche}

Adapted from Julia Child, Mastering the Art of French Cooking

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

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 {save 2-3 slices to the side}. Check seasoning. Pour into pastry shell. Spread on the cheese and place 2-3 sliced mushroom slices on the top in the center.

5. Bake in upper third of pre-heated oven for 25 to 30 minutes until puffed and browned.

Note – I have skipped the addition of the additional butter dots on top which Julia’s recipe calls for. I have found the recipe is incredibly rich even with out the extra butter dots – sorry Julia.

Makes 1 Quiche

* * * * *

Remember in the beginning when I mentioned all this things I have learned over the last few years, well the Sunday Supper community has been there the entire time – all growing together and supporting each other in person as well as on-line. For that I am very grateful. If I could I would invite them all over for a giant sleep-over and brunch. Until then please enjoy all the fabulous recipes from the community as Marion of Life Tastes Good hosts us all.

Breakfast

Bacon Jam Recipe by Life Tastes Good
Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
Breakfast Strata with Bacon and Date by Caroline’s Cooking
Broccoli Breakfast Bake by Cricket’s Confections
Classic Buttermilk Pancakes by Cosmopolitan Cornbread
Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
Nutty Sweet Potato Waffles by Wholistic Woman
Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
Pumpkin French Toast Casserole by Moore or Less Cooking
Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
Waffle Fruit Kabobs by Home Sweet Homestead

Desserts

2-Minute Quick Fudge by Sunday Supper Movement
Classic Oatmeal Cookies by That Skinny Chick Can Bake
Heavenly Oreo Dessert by Confessions of a Cooking Diva
Peach Slab Pie by Pies and Plots

Snacks

BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
Better Than Anything Chex Mix by Fantastical Sharing of Recipes
Caramel Corn by Jane’s Adventures in Dinner
Cobb Salad Dip by Food Done Light
DIY Grilled Cheese Bar by Culinary Adventures with Camilla
Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
Make-It-Yourself Caramel Apple Bar by The Freshman Cook
Maple Fish Party Mix by Sew You Think You Can Cook
Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
S’mores Snack Mix by Positively Stacey

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

“I have been dying to make this recipe for Raspberry Swirl Sweet Rolls.”

Those were the words from my cousins girlfriend when ask – “What would you make first if you had a brand new Kitchen Aid stand mixer?” Little did I know that I would actually be doing the making…

It started off innocently enough at my Aunt’s house last month while we were visiting, when her sister, another Aunt, brought her a brand new mixer as a hostess gift for staying at her house {yes I have absolutely invited her to my house anytime she wants}.

It was my turn to head to the supermarket for groceries so I pulled up the recipe by Grace Parisi, originally published in Food & Wine in January 2011, and made a list of all the additional ingredients I would need to pick up for her to whip up a batch of these raspberry swirl rolls. Brought all the ingredients back tot he house,proudly laid them out on the counter for her to begin.

The butter softened… for almost a full day when I realized that “dying to make” actually meant “dying for someone else to make and me to eat”. I put the butter back in the fridge – it would have to wait until tomorrow when I was up for a full day of baking.

I have to admit I was a little excited to use the brand new mixer and try a new recipe. It seemed straight forward enough however the active vs inactive aspects of baking rolls or any bread for that matter had me questioning if I really had the commitment necessary to bake while on vacation… maybe Erin was on to something here. Could I convince anyone else in the house to make them for me too??

I was alone in the kitchen so it looked like if I didn’t want the raspberries to go to waste I better roll up my sleeves, put on my apron and get to mixing.

The dough mixing was super easy. I placed in a bowl to let rise. Wait.

The puffy dough was gorgeous and smooth. Roll out the dough. Roll in the raspberries. Cut into sections. Wait some more.

During this second term of waiting, reading my book {The Gold Finch… have you read it yet? I was obsessed during this trip} and lounging in the sunshine was tough work. Don’t try it unattended. A few times I gave the recipe selector a hint or two that at anytime she could feel free to take over…. No response… Back to the kitchen.

By dinner time the rolls were actually ready to go in the oven so in they went in their puffy glory.

There are a few things I would do differently next time {see my notes in the recipe below} but over all I would say if you have a day to spend at home, DO try this at home.