This hearty Mort’s Quiche combines a flaky, homemade pastry crust with a luxurious custard base made from sour cream, egg yolks, and jack cheese. The filling is packed with savory mushrooms and onions, accented by the sharp bite of cheddar cheese rods arranged like spokes. Topped with fresh chives and thinly sliced red onion, this dish offers a perfect balance of textures and bold, comforting flavors. It is an excellent choice for a weekend brunch, a light dinner, or a satisfying vegetarian main course. The recipe relies on simple, pantry-friendly ingredients but delivers a restaurant-quality result that is both indulgent and deeply satisfying.
Mort’S Quiche
Description
This hearty Mort's Quiche combines a flaky, homemade pastry crust with a luxurious custard base made from sour cream, egg yolks, and jack cheese. The filling is packed with savory mushrooms and onions, accented by the sharp bite of cheddar cheese rods arranged like spokes. Topped with fresh chives and thinly sliced red onion, this dish offers a perfect balance of textures and bold, comforting flavors. It is an excellent choice for a weekend brunch, a light dinner, or a satisfying vegetarian main course. The recipe relies on simple, pantry-friendly ingredients but delivers a restaurant-quality result that is both indulgent and deeply satisfying.Ingredients
Directions
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Place flour in a medium-sized bowl and make a well in the center.
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Add egg yolks to the well, then slice cold butter and drop it into the flour.
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Add brown sugar and mix ingredients together using one hand to keep the butter cool.
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Hold off on adding milk until the dough is well combined; add only if necessary to form a ball.
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Knead the dough gently into a ball, tossing it between your hands to compress and warm it slightly.
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Coat the dough well with flour and knead into a saucer-shaped patty.
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On a floured surface or pastry cloth, roll out the dough slowly from the center, using plenty of flour to prevent sticking.
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Roll the dough slightly larger than necessary to account for cracking, then trim to leave a 1 to 1 1/2 inch overhang around your pastry ring.
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Slip the pastry ring disk under the rolled dough, place a bowl inside the ring, and gently lift the ring at an angle while tucking the dough edges up the sides.
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Repair any tears with egg white and extra dough, then brush the pastry with egg white and pierce all over with a fork.
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Trim the pastry edges with a sharp knife, cutting away from the center of the pan.
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In a mixing bowl, whisk together sour cream or whipping cream, egg yolks, grated jack cheese, and a pinch of nutmeg to form the custard.
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Cut extra sharp cheddar cheese into approximately 1/8 inch square rods and arrange them like spokes in the bottom of the pastry shell.
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Spoon the prepared mushroom and onion mixture over the cheese layer.
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Pour the custard mixture evenly over the filling.
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Lay additional cheddar cheese rods on top of the custard and sprinkle with green onion chives and thin slices of red or white onion.
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Preheat oven to 400 degrees Fahrenheit (204&# 194;°C).
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Bake for 40-50 minutes, rotating the quiche occasionally, until the center is puffed, set, and dark brown.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 107.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 18.7mg1%
- Total Carbohydrate 27.8g10%
- Dietary Fiber 0.0g0%
- Sugars 27.8g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
