I haven’t been a big fan of Dorie’s tart dough in the past mainly because I never had enough counter space to properly roll out the dough. I always resorted to hand-pressing the dough into my mini tart pans. Not this time however. With my brand new marble countertops, I was able to attempt a proper rollout of the dough. It worked nicely with some effort seeing as the dough had been chilled overnight. I was also able to use my large tart pan that I purchased from The Wilton School over the summer instead of my five mini tart pans.
I will say that my favorite part of the recipe was the smell of the cooked mushrooms. Their fragrance was so intoxicating that I pondered eating them “as is” for dinner and just buying more mushrooms the next day for the quiche. But, I thought against it. The browned mushrooms looked so pretty that it was a shame to cover them with the egg and cream mixture. Fortunately I did because the quiche tasted wonderful. Buttery, earthy, creamy, savory. I could go on but I’ll opt for making another quiche instead!
This mushroom and shallot quiche was made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.