This is the 2nd time I prepared Dorie's tart dough in Around My French Table. The first time, Gerard's mustard tart, was delicious - but I found the dough a bit difficult to work with.
And, I think I figured out why...
You see, we are no longer living with Rafe's mom, so I decided (with all the tarts and quiches to make in this cookbook) that it was high-time to purchase a tart pan of my own. My office is a short drive from Sur la Table, so I raced down there the week before Easter - and grabbed what I thought was a 9 inch tart pan - based on what I had used at Lee's.
It was 11 inches. No wonder the dough didn't work!!
The 9.5 inch pan fit the dough MUCH better....with some leftover scraps that I may or may not have eaten. In addition, I'm also thinking that I omitted an ingredient the last time as well, because the dough was so much easier to work with this time.
If you have the courage to get past the tart dough, I highly recommend this recipe (which also appears on epicurious). The remaining steps are extremely easy, and the filling of sauteed mushrooms and shallots flavored with thyme and topped with gruyere, is simple yet delicious. It was the perfect compliment to our Easter ham. In fact, I have spent the last 29 years of my life thinking I don't like quiche....this particular recipe has pretty much changed that. Buttery tart dough with an eggy filling? sign me up!
Served hot or room temperature this would make a great side dish, brunch dish, or light dinner!
What are your feelings on quiche?