Quiche Melanie

Quiche is the Alsatian word for pie, usually with a custard filling; it may have either sweet or savory flavoring. The most famous version is quiche lorraine, made with cheese, bacon and, sometimes, onion. *


1 pre-made 9” pie shell
4 eggs (whole)
1/2 pint of heavy cream
2 shallots – freshly chopped
2 tablespoons of butter
8 ounces of chopped mushrooms
1 tablespoon of parsley – freshly chopped
Freshly, grated nutmeg to taste
8 ounces of grated Gruyère cheese
Salt
Freshly ground pepper to taste

Pre-heat the oven to 350˚
Sprinkle shallots and mushrooms with salt and pepper.
Sauté shallots and mushrooms until cooked thoroughly, but not browned.
Set aside to cool.
Brush pre-shell with egg yolk mixed with 1 tablespoon of cold water.
Combine 4 eggs then add the heavy cream.
Heat grated cheese and mushroom mixture in pie shell.
Pour cream and egg mixture over all.
Place in a 350˚ oven for 45 minutes.
Remove from oven and let rest for 10 minutes.
Serve in slices and enjoy.


* Raichlen, Steven and Jacqueline de Liedekerke-Beaufort, La Varenne Glossary of French Cooking Terms. 1976. p. 24.