Christmas Morning Quiche

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Mushroom Quiche with Watercress Ranch Salad

CUSTARD:
¾ cup fresh medium mushroom
¾ cup fresh cremini mushroom
4 large eggs
2 cups heavy cream
1 tsp fresh chopped thyme
1 tsp fresh chopped parsley
2 tsp fresh chopped garlic
½ cup Saint Andre Cheese
½ cup cooked chopped bacon
Salt & pepper to taste

THYME-QUICHE DOUGH:

2 ½ cups a/p flour
1 tsp. fresh chopped thyme
1 ¾ cups cold cubbed unsalted butter
2 tsp. kosher salt
3/4 cup water

WATERCRESS-RADISH SALAD w/WHITE BALSAMIC VINAIGRETTE:

Fresh live watercress
Raddish
½ cup white balsamic
1 finely chopped shallot
2 tbsp sugar
2 tsp Dijon mustard
¼ cup blended olive oil
Salt & pepper to taste

PROCEDURE:
1. Sauté mushroom & garlic until nicely browned. Cool down mushrooms to room temperature. Add your eggs & cream. Mix well, then add your thyme, parsley, cooked bacon, salt, pepper & crumbled St. Andre cheese.

2. For pie dough, cut batter into small pieces. Mix butter, flour, thyme & salt together in a mixer using a paddle attachment. Slowly add water & mix just until it comes together. Refrigerate before using.

3. Take your custard and put into your pie shell. (Pie shells should be in approximately 6 oz. pie tins & bake at 325 degrees for approximately 20-25 minutes.

4. To make the vinaigrette, whisk together balsamic, sugar, Dijon, shallots, then slowly mix in the oil. Season w/ salt & pepper.

5. To serve, take quiche out of the pie tin. Should come out very easily & cut into 6 slices. Then put back into the pie tin. Should come out very easily & cut into 6 slices, then put back into the pie tin. Toss your watercress-radish salad w/ the vinaigrette & put over the top of the quiche.

MAKES APPROXIMATELY FOUR 6-OUNCE QUICHES.