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tart

Mushroom-Gruyere Quiche with Almond Crust

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

This is a variation of our Spring Quiche with Peas & Green Garlic, but isn’t dependent on Spring ingredients. If kale isn’t in season, use Swiss chard or other dark leafy greens. I used crimini mushrooms, but the royal trumpets from Woodland Jewel Mushrooms are my absolute favorite—grab a quart from our farm stand, a dozen pastured eggs, a few seasonal veggies and whip this up in under an hour!

INGREDIENTS

Crust
2 cups almond meal
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water
Quiche 
1 tbls. ghee, butter, or olive oil
1 large shallot, chopped
2 cloves garlic, minced
1 cup mushrooms of choice, wiped clean & sliced
1/2 bunch kale or leafy green, de-stemmed and finely chopped
3 scallions, trimmed; white and green parts chopped into 1/2-inch pieces
A splash sherry vinegar
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
1 cup Gruyere, Parmesan, or sharp cheddar, finely grated
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet, or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and stir to thoroughly combine. Add the water, a little at a time, until the dough holds together.

  4. Press the dough into the prepared pan to evenly cover the bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the shallots, garlic, and mushrooms with a dash of salt, until softened. Add the kale and the sherry vinegar. If it seems too dry, add a tbls. of water or stock (but the moisture from the kale and mushrooms should be sufficient—you don’t want it to become soggy). Remove from heat.

  6. In a mixing bowl, whisk together the eggs, milk/cream, cheese, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture on top. Pour in the egg mixture. Sprinkle on the scallions and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 10 minutes before slicing with a sharp knife. Serve warm or cold.

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Gluten-Free Crusts: Savory & Sweet

TIME: ~30 MINUTES + chilling; SERVES: 1 CRUST
Adapted from NYT Cooking & ‘Dishing up the Dirt’

If you’re looking for a crust that will replace a classic apple or cherry pie dough, these are not them. Ground nuts add a layer of richness, flavor and texture, but they are far from flakey. These are hardier crusts that are pressed into pans with either a sweet curd, like the Cranberry Curd tart from NYT Cooking, or a filling quiche.

ALMOND-THYME CRUST

INGREDIENTS

2 cups almond meal or flour
2 - 3 cloves garlic, minced or grated
1 tbls. minced fresh thyme or 1 tsp. dried
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water

METHOD

  1. Preheat oven to 400°F. Grease a 10-inch tart pan, cast iron skillet or 9-inch pie pan with oil or butter. In a mixing bowl, stir together the almond meal/flour, garlic, thyme, salt and pepper. Pour in the olive oil and stir until thoroughly combined. Add the water, a little at a time until the dough holds together.

  2. Press the dough into your prepared pan until it is evenly dispersed across the bottom and at least 1 inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 minutes.


HAZELNUT CRUST

You can substitute almonds or pecans for this recipe. I prefer to buy raw nuts and roast them, because many of the roasted & blanched nuts I’ve purchased are rancid.

1 1/4 cup raw hazelnuts
1 cup rice flour (brown or white)
1/4 tsp. salt
1/3 - 1/2 cup sugar
6 tbls. softened, unsalted butter; more as necessary

METHOD

  1. Heat oven to 325°F.

  2. Spread hazelnuts on a baking sheet and roast for 12 - 15 minutes, until skins darken and crack. If you want a very uniform crust, place roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.

  3. In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt, and pulse briefly.

  4. Cream sugar and butter in a mixing bowl for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 - 2 tbls. softened butter or a little cold water.

  5. Press dough evenly into a 10-inch tart pan; use 1/4 of the dough for the sides and 3/4 for the bottom. Prick bottom with a fork and freeze for 30 minutes (or up to several days). Don’t feel obligated to use all the dough if the crust seems very thick—about 1/4-inch is thick enough.

  6. Heat oven to 350°F. Bake the chilled tart shell about 15 minutes until lightly brown before filling.

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