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Mushroom Quiche with Fontina

Much as I appreciate the benefits of cooking with Convection I still make good use of the traditional Bake mode in the oven, especially when baking pies or quiche. The traditional Bake mode has a more drying effect upon food and since the heat is primarily coming from the bottom heating element you can be assured your pastry will cook through perfectly.

When preparing this recipe take into account that the pastry needs to rest before being baked blind and it’s not advisable to put a hot filling into the pastry. 

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Olive Oil Pastry

1 ¼ - cups all purpose or spelt flour

½ - tsp kosher salt

½ - cup good quality olive oil

¼ - cup ice cold water


So in terms of planning, here are the steps:

1. Make the pastry first and place it in the refrigerator.

2.Cook the mushrooms and grate the cheese and set those aside.

3. Heat the oven and “blind bake” the pastry crust. For this you will need to line the pastry with a circle of parchment paper and weigh down the crust with dried beans or pastry weights.

4. Whip together the eggs and cream and now you are ready to bake the quiche.

Quiche is traditionally baked in a crust made with butter and all-purpose flour but in this version I am using a delicious easy to prepare olive oil crust


Combine the flour and salt in a medium sized bowl. Stir in the water then the oil, mixing until well blended. Turn the dough onto a lightly floured surface and knead the dough briefly then place in a 9” metal tart pan with a removable bottom. Press the dough evenly into the base of the pan and up the sides then place it in the refrigerator for 30 minutes before blind baking.

To blind bake the crust, place an oven rack in the lower third of the oven and heat the oven in the Bake mode 400 degrees.  Place a circle of parchment paper over the prepared pastry and add enough dried beans or weights to cover the surface evenly.  

Place in the oven and bake for 20 minutes. Handling a pan with a removable bottom and bulky oven gloves can be tricky, placing the pan on a flat cooking sheet will make it easier to handle.

Remove the pan after 20 minutes and very carefully remove the parchment paper and beans (having a stainless bowl or plate handy is helpful here). Prick the pastry all over with a fork and return to the oven for 6 - 8 minutes. Leave the oven door ajar to allow the oven to cool.

Mushroom Filling

½ - lb crimini mushrooms or your preferred combination, wiped clean and sliced

1 - thin leek, white part only, thoroughly washed and thinly sliced

2 - tbsp olive oil

¼ - tsp dried thyme

4 - large eggs

¾ - cup heavy cream

1 - cup grated Fontina cheese

Heat a medium saute pan over moderate heat. Add the oil to the pan and when hot add the mushrooms, leeks and thyme. Cook stirring occasionally for 8 - 10 minutes until the mushrooms have released their juices and are limp. Season with some sea salt and freshly ground pepper and set aside to cool.

When ready to assemble and bake the quiche, heat the oven in the Bake mode 350 degrees.

Leave the pan with the prepared crust on the flat pan for easy handling. Whisk the eggs and cream together in a large measuring cup or bowl. Layer the grated cheese over the crust, add the cooked mushrooms and carefully pour over the cream mixture. Slide the tray into the oven and bake for 30 - 35 minutes until the filling is set.

Serves: 4 - 6 People



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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