The title of this post should read- savory mushroom shallot pie and the mystery of the missing 9″ quiche pan-sort of sounds like the title of a Nancy Drew mystery story with a food theme twist. It was a dark and stormy night, it really was… as I gathered the ingredients to make my quiche I soon realized that my quiche pan was no where to be found! I turned to my Pyrex pie plate collection for solace, knowing this would not be a very French-like post for French Fridays with Dorie. Not to worry Dorie’s recipe from Around My French Table bakes into a lovely savory pie. I opted to use a mixture of mushrooms which added another dimension of earthy mushroom flavor to the delicious pie. Mushrooms mixed with shallots make a classic flavored quiche that can be served with a light green salad, in my case I used fresh arugula from my garden dressed with a vinaigrette. Please look at the end of this post for a link to the recipe and here for a link to French Fridays with Dorie to check out the other contributors to this online cooking group. I hope all the east coast members of the group are okay and have not been harmed in any way by Sandy. We left/west coasters have been following the harrowing news reports and our hearts go out to all those who have been affected and are suffering the results of the storm.
We live in a neighborhood that likes to celebrate Halloween so when possible we invite a group to our home to enjoy the evening and we especially love seeing the sweet trick or treaters that visit us. Last night I decided to make a few recipes from Around My French Table that I’ve been wanting to try but for one reason or another I hadn’t gotten around to yet. I made the chicken tagine with sweet potatoes and prunes as well as the apple cake, both recipes that I’ve been wanting to make for quite awhile. The cake was full of apple chunks and not overly sweet which is how I like my apple cake. My only change to the recipe was to use Calvados in place of the dark rum in the cake -which I liked very much. The savory pie was good as well but the overall hit of the night was the chicken tagine- everybody loved it and asked about the spices. I doubled the recipe and used my largest cast iron dutch oven which held all the ingredients perfectly. I served it right on top of the stove with saffron rice that I cooked on top of the stove in a similar but smaller dutch oven- a very special recipe for the saffron rice is coming the second week of November.
I have to say that it was helpful to check out the other chicken tagine posts from the FFWD cooking group before I attempted the recipe myself. I used skinned chicken thighs and changed up the spices per the suggestions of others-thanks for all your inspiration. If you would like to make the mushroom shallot quiche but don’t own a quiche pan-no worries use a 9″ Pyrex pie plate- this savory pie comes out great -especially if you love a thick pie crust.
Here is a link to Dorie’s recipe on Epicurious as promised, also a few pictures of my daughter Jen and family dressed in Lorax costumes paying us a visit to trick or treat in our neighborhood!