The Mushroom Quiches That Broke Brunch

The Mushroom Quiches That Broke Brunch

Makes 6-7

PORCINI-RICOTTA CREAM*

• 2 cups whole milk ricotta

• 3 eggs

• 1/3 cup water

• 1/4 cup dried porcini mushrooms

• 1/4 tsp freshly ground nutmeg

• 5 sprigs fresh thyme, leaves stripped from stems

• 1/2 tsp kosher salt

• freshly cracked black pepper to taste

  *this makes enough for a little cream leftover - use remainder to top risotto or pasta, or slather on toast

QUICHES

• 8 ounces small cremini and shiitake mushrooms, any debris brushed off and sliced into halves, any larger ones sliced into quarters 

• 4 sprigs fresh thyme, leaves stripped from stems, plus a few tips for garnish

• 1 package good quality store bought puff pastry, such as Dufour, thawed in the refrigerator

• AP flour, for dusting

• Evoo, for sautéing

• 1 egg, for egg wash 

• 1 tbsp chopped parsley, for garnish

DIRECTIONS

1. One day prior to baking the quiches, roll puff pastry to a rectangle 1/8-inch thick. Using a 4-inch round cookie cutter, cut out 6 circles. Transfer the rounds to a parchment-lined sheet pan and refrigerate. Roll the scraps out to the same thickness as the circles, chilling in the refrigerator as needed, and cut 6 1/2-wide rings the same diameter as the circles. Reroll scraps one more time to cut a final 4-inch round and a matching ring, with any remaining scraps designated as cook’s treat. Chill the pastry rings on a layer of parchment on top of the pastry rounds on a sheet pan in the refrigerator.

2. Soak the dried porcini in a small saucepan of hot water for 15 minutes to reconstitute. Transfer the softened mushrooms to the bowl of a food processor and pulse until they form a coarse paste. Add the ricotta, eggs, thyme leaves, kosher salt, some generous grinds of black pepper and the nutmeg, and pulse to incorporate.

3. Lay a piece of parchment on a metal tray that fits inside your freezer. Scoop 2 heaping tablespoons of the ricotta-porcini cream into 6 or 7 piles (corresponding to how many circles you cut out). To ensure the mixture doesn't seep, you may prefer to dollop single heaping spoonfuls then freeze them for at least 20 minutes, then add the next spoonful to top once the mixture has firmed up. Freeze the piles overnight.

4. The next day, preheat the oven to 400°. Arrange the puff pastry circles on a parchment-lined baking sheet and dock their centers. Paint the surface with egg wash and arrange the rings flush to the edges, then paint rings with egg wash.

5. Place the frozen porcini-ricotta piles at the center of each pastry and trim away any amount which exceeds the inside border. Bake the quiches for 35-40 minutes or until golden all over and filling is set. As it bakes, the filling will crack as the pastries expand - this is normal.

6. While quiches bake, sauté the mushrooms. Heat a large heavy-bottomed pan over medium-high heat, and once it is hot, drizzle olive oil and swirl to coat. Add the cremini mushrooms cut sides down and sauté them undisturbed for 3 minutes. Agitate the pan, then scoot the cremini to one side. Drizzle a little more oil and add the shiitakes. Sprinkle in the cayenne and remaining thyme leaves, then stir to incorporate. Sauté mushrooms undisturbed for 3-5 more minutes or until they turn golden. Remove the pan from the heat and transfer mushrooms to a shallow bowl.

7. Transfer quiches to a serving platter. Top fillings with the mushroom mixture. Scatter all with fresh parsley, and season with freshly ground pepper and flake salt.