FFWD: Mushroom and Shallot Quiche

A slice of quiche, with salad on the side.

I haven’t made the beef daube that everyone’s raving about this week, as it got pushed back in our schedule by Kevin’s lovely version of this gluten-free red curry soup – no complaints from me, though, as this has become a favourite. I’m planning to get to the daube later this weekend.

Everything's better with bacon

Instead, I’ll take this opportunity to catch up on a dish from the beginning of November that I made and photographed, but didn’t have an opportunity to post. Quiche has become a standard dish in our household, not least because Dorie’s tart dough adapts so well to gluten-free flour. This time, I made an olive oil version, as I forgot to pick up butter when I got the ingredients for the quiche. I was surprised at how well it turned out, though the dough wept a little olive oil – next time I make this substitution (if there is one), I’ll use a little less.

Adding the mushrooms

I deviated from the recipe for the filling, too, adding bacon (I couldn’t help myself) and substituting smoked cheddar for the Gruyère (it’s what I had on hand). I used all cremini mushrooms, because they were the nicest available that day. I added extra shallots and significantly more cheese than called for in the recipe, as well.

That’s what I love about a good quiche recipe – it adapts to whatever you have on hand and whatever your taste buds decree. What I especially appreciate about Dorie’s recipes is how well she explains technique, so that when we do vary the recipe we can do so with confidence.

Extra cheese? Sounds like a good idea to me

My gluten-loving family loved this quiche, experimental gluten-free, olive oil tart dough and all. I might be making another for just Kevin and me, soon, because there’s a beautiful cave aged Gruyère at our local food co-op right now that’s calling out to me. After the daube, of course.

Baked

You can find many other blogged descriptions of this week’s FFWD recipe here: Mushroom and Shallot Quiche

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14 thoughts on “FFWD: Mushroom and Shallot Quiche

  1. Teresa, I haven’t gotten to this quiche yet. It actually in on my menu for next week. Yours looks so wonderfully delicious…can’t wait to give this a try! Love that first photo!! The Daube was delectable…so worth the prep time. I’m sure you’ll love it! Have a great weekend!

  2. looks like you had much more success with the quiche than I! 🙂 You are going to love the daube, I’m sure of it, when you get to it! 🙂 Have a good rest of your weekend!

  3. I love that quiche is so flexible and adaptable. This one was particularly good, no matter what adjustments are made. And I love the idea of trying an olive oil pie crust! Very interesting. Loely job on this quiche – it’s making me hungry!

  4. This is a lovely looking quiche, Teresa. And, you’re right, we all think Dorie is so good about giving us a recipe that is really only a starting off place —- we can take it in whatever direction we wish, depending on how creative we each are. I am not particulaly creative with recipes, like you are and like many doristas are. I enjoyed this quiche and yours looks tasty.

  5. That first shot is just perfect and makes me want to take a big bite. I have not had a chance to make this yet. I like that you couldn’t help yourself by adding some bacon….with the smoked cheddar….Mmmm…

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