Romantic Wild Mushroom And Walnut Conchiglie For Two Recipes

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WILD MUSHROOM QUICHE WITH WALNUT CRUST



Wild Mushroom Quiche with Walnut Crust image

A savory custard packed with wild mushrooms and baked in a sandy, walnut crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield 1 quiche (6 to 8 servings)

Number Of Ingredients 18

1 1/2 cups walnuts
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
5 tablespoons unsalted butter, cut into 1-inch pieces
2 tablespoons olive oil
1 pound mixed wild mushrooms, such as oyster, shiitake and trumpet
3/4 pound white or cremini mushrooms, thinly sliced
Sea salt and freshly ground pepper
2 tablespoons unsalted butter
2 shallots, minced
1 tablespoon chopped thyme
2 1/3 cups freshly grated Parmesan (4 ounces)
1/2 cup shredded Comte or Mahon cheese
3 large eggs
1 1/4 cup heavy cream
2 tablespoons chopped flat-leaf parsley, for garnish
Crisp greens, for serving

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool.
  • For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside.
  • Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
  • Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes.
  • Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.

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