From French tables to yours: Mastering the classic quiche aux champignons

Quiche is a pillar of French culinary tradition, though its roots might not be purely French. This inference is drawn from its name, which stems from the German word "küchen," which simply means pastry. Tarts filled with eggs and cream date back to the 13th century in Italy and were embraced during the late Middle Ages across the British Isles.

Yet, the French transformed such dishes into a revered culinary form. A significant figure in this metamorphosis was Vincent La Chapelle, the celebrated 18th-century chef and author of "The Modern Cook." He spent some time in the service of Polish King Stanisław Leszczyński, who resided in Lorraine following his abdication and exile. It was there that La Chapelle immortalized the recipe for quiche Lorraine.

Unlike its often-confused cousin, the tart quiche is a savory dish through and through, bound together by an egg-and-cream mixture. In France, this mixture typically includes crème fraîche, known for its buttery aroma, slightly tart taste, and a higher milk fat content of up to 45 percent.

The timeless quiche Lorraine originally featured lardons, with bacon later taking their place. Over time, the filling expanded to include onions, grated cheese, and an array of spices. Among the myriad variations, quiche aux champignons have emerged as a favorite, distinguished by the delightful addition of mushrooms. How do we go about preparing it?

For centuries, mushrooms have held a place in our kitchens. Wojciech Wielądko, in his 1783 opus "The Perfect Cook," mentioned wild mushrooms foraged from meadows and forests. Nowadays, we often turn to cultivated mushrooms, with Poland standing as a European leader in this domain. Comprising 90 percent water, these fungi are a low-calorie powerhouse, offering a bounty of proteins and dietary fiber. Particularly noteworthy are beta-glucans, polysaccharides acclaimed for their cholesterol-lowering and immune-boosting capabilities, and potential antitumor properties.

Mushrooms are a treasure trove of B vitamins, potassium, copper, phosphorus, selenium, and iodine. They're rich in unsaturated fatty acids like linoleic acid, which are essential for combating atherosclerosis, cancer, and obesity by curbing fat tissue formation.

For quiche aux champignons, the common white mushroom does the job, but for a more robust, forest-like aroma and a distinctive flavor akin to grilled meat, brown varieties like portobello are superior. They also pack a higher vitamin content.

Afterward, let the dough sit at room temperature for about 15 minutes, then roll it out to line a butter-greased tart pan. Pierce with a fork and refrigerate for another 30 minutes. Bake with parchment or aluminum foil and weigh 356 degrees Fahrenheit for 15 minutes.

In a large skillet, Sauté finely diced onion (shallots preferred) and sliced mushrooms (about 1.1 lbs). Season with salt and freshly ground pepper, cooking until the liquid evaporates.