Over-the-Top Mushroom Quiche

Name: Over-the-Top Mushroom Quiche
Cook time: 1 h 30 min
Yield: 12
Ingredients: 1 tablespoon vegetable oil; 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered; 1 pound white mushrooms, thinly sliced; Salt and freshly ground white pepper; 1 tablespoon unsalted butter; 2 small shallots, minced; 1 tablespoon thyme, chopped; 3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces); Buttery Pastry Shell; 2 cups milk; 2 cups heavy cream; 6 large eggs, lightly beaten; Freshly grated nutmeg

Over-the-Top Mushroom Quiche was pinched from <a href="http://www.foodandwine.com/recipes/over-the-top-mushroom-quiche" target="_blank">www.foodandwine.com.</a>

""I love quiche, but it has to be several inches high and made right," says star chef Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it's well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they're nicely distributed throughout the silky egg custard...."

INGREDIENTS

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1 tablespoon vegetable oil

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1 pound oyster mushrooms, stems trimmed and large caps halved or quartered

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1 pound white mushrooms, thinly sliced

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Salt and freshly ground white pepper

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1 tablespoon unsalted butter

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2 small shallots, minced

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1 tablespoon thyme, chopped

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3/4 cup shredded Comté or Emmental cheese (2 1/2 ounces)

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Buttery Pastry Shell

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2 cups milk

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2 cups heavy cream

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6 large eggs, lightly beaten

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Freshly grated nutmeg

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