Although the cold and slightly snowy weather outside my window may sometimes fool me into thinking otherwise, I am more than done with heavy winter foods and ready for the bright fresh flavours of spring. As it is still cold outside though, I’ve been feeling more and more that I needed some kind of food to bridge that winter-spring gap.
Of course, as I write I’m scooping up the last few pieces of quiche, left over from a Sunday afternoon spent cooking. It was perfect to eat as a late lunch on Sunday, and again as leftovers on Monday afternoon after a errand-filled morning. The delicate flavours mixed together just filled my head with thoughts of spring and crisp sunny days, despite the sprinklings of snow outside.
I had originally intended to use crème fraîche in this recipe, after much discussion on twitter it was decided that I could mix up some extra milk to get the crème fraîche to the right consistency but still keep the tangy flavour. What I hadn’t realised, perhaps because it has been such a long time since I actually used crème fraîche, is that it is apparently more difficult to get a hold of in the U.S. than it is in either Germany (I remembered buying it fairly frequently at our local market in Heidelberg) or England.
After my nearby Trader Joes didn’t have any, I wasn’t particularly excited at the prospect of extending my shopping trip to a different store to be able to find it. I thought that I could perhaps just make some at home, but discovered that it would need to sit for 24 hours and really I wanted to make and eat the quiche that same day.
I decided to just use heavy cream instead, but if you are able to get a hold of crème fraîche at your local store I still think it would taste delicious in this recipe. You would just need to mix it with a little milk to get it to the right consistency, I am certainly going to make this quiche again so I will perhaps look around at some other grocery stores to see if I can find some.
Broccoli, Mushroom and Shallot Quiche
1 9-inch pie crust
1 tbsp olive oil
1/3 cup chopped shallots
3/4 cup milk
1 cup heavy cream
1/2 tsp salt
1/2 teaspoon pepper
1 1/2 cups grated mozzarella cheese
1 cup chopped broccoli florets
1 cup sliced cremini mushrooms
Preheat oven to 375F. Heat the oil in a pan over medium heat, add the shallots, sauté until soft and then set aside. Arrange the pie crust into a pie dish.
In a large bowl, beat together the eggs. Add the milk, heavy cream, cheese, salt and pepper, and mix together.
Place the shallots into the pie crust and then pour in the egg mixture. Evenly distribute the broccoli and mushrooms over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.