Recipe by Christina Balzebre of Levee Baking Co. in New Orleans, Louisiana
For the crust:
1 batch whole grain dough
2 tablespoons grainy mustard
For the filling:
2 tablespoons of olive oil
4 garlic cloves, minced
Leaves from 1 sprig fresh rosemary, minced
2 cups mushrooms, washed, trimmed, and chopped
1 tablespoon flour
1 cup heavy cream or crème fraîche
½ cup milk
½ cup grated cheese (such as gruyère)
1 teaspoon nutmeg
Salt and pepper to taste
Mushrooms are common in Southern Louisiana, especially in the wet months when chanterelles are rampant. Balzebre likes to freeze or dry them to use them year-round. In the fall, shiitakes pop up. This recipe will work with any variety of mushrooms. Rosemary bushes grow like weeds in New Orleans and the two flavors are very complimentary.
Make the crust: Preheat oven to 375 degrees. Roll out dough into a circle, place into pie pan with a 1-inch overhang and crimp. Blind bake pastry—lay parchment over dough and, using dried beans or pie weights, bake for 20 minutes until edges are puffed and slightly golden. Remove weights, poke all over with a fork, and bake uncovered for an additional 10 to 15 minutes until bottom is baked through, but not dark. Let cool slightly. Once cool, spread mustard across bottom.
Make the filling: In a large skillet, heat olive oil and add garlic, rosemary, and mushrooms. Add salt and pepper to taste. Cook on medium-high heat until liquid evaporates and mushrooms are caramelized. Let cool.
Reduce oven temperature to 350 degrees. Whisk eggs, flour, cream, milk, grated cheese, nutmeg, salt, and pepper. Pour in pie shell. Add mushroom mixture in an even layer. Bake for 45 to 50 minutes, rotating quiche halfway through baking. The filling should rise slightly and brown on top. Let cool before cutting.