Cook and Drink

Bay Boletes are often compared to cèpes (penny bun). Both have a slightly nutty taste and are aromatic. The texture of a bay bolete is a bit softer, smoother and moister. It’s a very common mushroom in Europe, China, Mexico and North America. Sadly, this very tasty, not expensive bolete is hard to find in shops and on markets. If you see them, make sure to buy them immediately. They are great when combined with stronger flavours, in this case with Emmentaler and thyme.

Quiche Lorraine is made with pâte brisée, or shortcrust pastry. The result is a flaky, crumbly crust. Sounds ideal, but we prefer to add some egg to the dough (also known as pâte à foncer). The result is a slightly firmer crust, still crumbly, very tasty and beautiful golden.

The filling of a traditional Quiche Lorraine is a combination of whisked egg, crème fraîche, (optional) milk, lardons (bacon), nutmeg, salt and pepper. The combination of eggs and crème fraîche works very well, also in our quiche.

Wine Pairing

We decided to open a bottle of South African red wine, produced by Kruger, their 2022 Pinot Noir Pearly Gates – Upper Hemel en Aarde. The wine has aromas like dark cherry and a touch of smokiness. The colour is light, pale ruby and the flavour is dry, complex and long. It worked very well the aromatic quiche. In general, we would suggest a gently oaked pinot noir, with some dark fruit and sufficient complexity.

What You Need

• For the Crust
  • 100 grams Plain Flour
  • 50 grams of cold Butter
  • 12,5 grams of whisked Egg
  • 12,5 grams of cold Water
  • pinch of Salt
• For the Filling
  • 200 grams of Bay Boletes
  • 2 whisked Eggs (minus 12,5 grams)
  • Crème Fraîche
  • Emmentaler or Gruyère
  • Thyme
  • Olive Oil
  • 2 Cloves of Garlic
  • Black Pepper

What You Do

Dice the cold butter and combine it with flour and salt. Rub the butter in gently with your fingertips until the mixture resembles fine breadcrumbs. Add the egg, continue, then add the cold water. It’s ready when the pastry comes together in a ball and doesn’t stick to the surface. Transfer to the refrigerator and leave for 30 minutes.
Roll out the dough on a lightly floured surface and use it to line a 14 cm (8 inch) loose-bottomed flan tin. Best is 2 millimetres. Prick the pastry with a fork, to prevent air bubbles forming during baking. Transfer to the refrigerator and leave for 30 minutes.
Now it’s time to clean the mushrooms using kitchen paper. Slice. The stems can be a bit unattractive, so we tend to discard them. Fry the mushrooms is a heavy iron skillet in olive oil. Reduce the heat and allow to cook for 5 minutes before adding the chopped garlic and thyme. Leave for 5 more minutes, add black pepper and allow to cool. Combine whisked egg and crème fraîche until it’s a creamy mixture. Add some grated Emmentaler or Gruyere, not too much. Add black pepper and mix.
Preheat the oven to 180 °C or 355 °F.
Add the mushrooms to the pastry case and spread evenly. Pour the mixture in the case, transfer to the oven for 25 – 30 minutes until golden and just set. Serve lukewarm.

PS

You could bake the quiche double-blind, but it’s not necessary.