I’ve always been a fan of quiche- ever since I was little I was just enamored with all the different ways you could make quiche. The options are endless, really… you just need eggs, milk, vegetables or meats of your choice, salt and pepper and a good crust and you are set to go! I’m constantly playing with different variations and this one has become a favorite.
I was at the Portland Farmers Market recently and couldn’t help but stop by the mushroom stand where there was just piles of several varieties of fresh mushrooms. Just incredible! I instantly knew I needed to get them and build a recipe around them. There were several varieties to choose from, all of which would have been amazing, but the Black Trumpet variety caught my eye for obvious reasons. They look like delicate little flowers and I had never seen anything like it.
When I purchased a bag, I knew there was a recipe to be developed around this ingredient and within minutes knew that quiche would be a perfect recipe to highlight the flavors of the mushrooms. A good portion of the ingredients you see in this recipe were all purchased at the winter market that morning and the end result certainly showcased the fresh, vibrant flavors, colors and textures.
The mixture of cream and whole milk created such a lovely, flaky and buttery like texture. The crust was tricky, being that it was developed with only almond and coconut flour, but it turned out wonderfully. The trick is to roll it out gently and then slice it in thirds. You can then gently lift each piece into the pie pan and press it all together again. Also, the amount of liquid added to the flour mixture will be dependent upon your elevation and weather at the time of prepping the crust. Only add enough liquid to form a slightly sticky ball of dough.
Black Trumpet, Shallot & Kale Quiche with Gluten Free Crust
GF / Paleo crust
1 cup almond flour
1 cup coconut flour
¼ t. sea salt
4 T. coconut oil ( in solid form)
2 T. coconut oil (melted)
1/2 – 2/3 c. water (amount used will vary depending on elevation)
Pulse flour, salt and solid coconut oil in food processor until incorporated. Slowly add the melted coconut oil, pulsing as you go, then adding the eggs one at a time. Finish off the dough by adding enough water until a ball starts to form in the processor.
*Please note that the amount of water you’ll need is dependent upon elevation and weather; start with 1/3 cup and only continue to add enough liquid until a dough forms.
Place ball on lightly floured surface and gently work the dough just until it’s a firm ball. Using a rolling pin, very carefully roll out using flour to dust as the dough is very fragile to work with. I found that I was unable to life the whole circle of dough into the pie pan altogether due to its fragile state. I cut the circle in thirds, using a thin spatula to lift each piece into the pie pan. After all 3 pieces are laid into the pan, gently press in using fingers.
Pre bake crust for 5 minutes in 350 degree oven. Once removed from oven, allow to cool while preparing the filling.
1c. Whole organic milk
1 c. ½ & ½ organic cream
1/3 c. Shallots, diced
5 Black Trumpet Mushrooms, chopped
5 Portobello Mushrooms, chopped
1 c. Kale, any variety, chopped
¼ t. Pepper, freshly cracked
½ t. Sea salt
Coconut oil to sauté
In medium sized bowl, add eggs, milk, salt and pepper, whisking to mix. In sauté pan, add 2 T. coconut oil. Add in Shallots and mushrooms, sautéing until lightly brown 5-8 minutes.
Add mushroom and onions to egg mixture. Stir in kale. Fill pie crust with filing by gently pouring into partially pre baked crust.
Place quiche in oven at 375 degrees and cook for 20-30 minutes or until filling is firm when pan is slightly shaken. Watch edges of crust to keep them from burning (due to the crust being partially pre baked you may need to put some foil around the edges about 15 minutes in).
Remove from oven and allow to cool for 10 minutes before slicing.