A Market for Everyone owned by our Community
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
NEW! SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
A Market for Everyone owned by our Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | NEW! SAT: 9:00am - 6:00pm | SUN: 10:00am - 6:00pm
Winter Saturday Hours: 9:00 - 6:00

Mushroom Cheddar Quiche


Made for our Grand Opening by Rebecca Morano, and adapted from King Arthur Flour recipes, Castle Valley Mill was the perfect substitute and is Rebecca's "go to" flour.  

 

 

Crust
3/4 cup King Arthur Unbleached All-Purpose Flour
1/4 cup Hi-maize Fiber; or substitute 1/4 cup all-purpose flour
1/4 cup Vermont cheese powder, optional
1/4 teaspoon dry mustard
1/2 teaspoon salt
6 tablespoons cold unsalted butter, in ½" cubes
1/4 cup shredded Parmesan cheese
2 to 3 tablespoons cold water*
*If you substitute flour for the Hi-maize, increase the water by 1/2 to 1 tablespoon.

Filling

  • 2 tablespoons unsalted butter
  • 1 cup chopped onion; about 1 medium onion
  • 8 ounces white mushrooms, sliced
  • 3 large cloves garlic, peeled and finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme; use more or less to taste
  • 1 1/4 teaspoons salt, divided
  • ¼ teaspoon ground black pepper
  • 8 large eggs
  • ½ cup milk
  • 1 cup shredded sharp cheddar cheese

Directions:

1) To make the crust: Whisk together the dry ingredients.

2) Work in the butter until the mixture is crumbly.

 

3) Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened.

4) Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

5) To make the filling: Heat the butter over medium heat in a large pan until foaming.

 

6) Add the onions and cook for 5 minutes.

7) Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.

 

8) Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.

9) Preheat the oven to 375°F.

10) Combine the eggs, milk, and remaining 3/4 teaspoon of salt.

11) To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick. Line a 9" pie pan with the dough, crimping the edges.

12) Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.

13) Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.

14) Remove the quiche from the oven, and serve warm.

Yield: one 9" quiche.

Submitted by Rebecca Morano


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