Ingredients: |
Ingredients: Crust:
1½ cups flour
1 tsp. salt
1 tsp. sugar
½ cup chilled unsalted butter, cut into ½" cubes
1 large egg
1 tsp. cold water
1 egg white, lightly beaten
Filling:
1½ T. unsalted butter
⅓ cup chopped shallots
½ lb. mushrooms, cut into ¼" slices
5 tsp. chopped fresh thyme, divided
¾ cup whipping cream
2 large eggs
salt & pepper
2 green onions, thinly sliced
2 T. finely grated Gruyere cheese
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Directions: |
Directions:For Crust: Blend flour, salt, & sugar in processor. Add butter. Using on/off turns, process until coarse meal forms. Whisk 1 egg & 1 tsp. cold water in small bowl; add flour to mixture. Using on/off turns, process until moist clumps form. Transfer to work surface. Knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic. Chill 1 hour. (Can be made 1 day ahead.) Butter
9 ½ " round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12" round. Transfer dough to pan, pressing onto bottom & sides of pan. Trim excess dough. Chill 1 hour. Preheat oven to 400º. Butter large square of foil & press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil & weights. Using fork, pierce bottom of crust all over. Bake until golden (10 minutes). Brush lightly with egg white. Cool. Can be baked 6 hours ahead. Let stand at room temperature. For Filling: Melt butter in large nonstick skillet. Add shallots; sauté until soft (2 minutes). Add mushrooms; sprinkle with salt & pepper. Increase heat to high. Sauté until liquid is absorbed & mushrooms are tender (8 minutes). Sprinkle 2½ tsp. thyme & cook 1 minute. Transfer mixture to plate. Cool mushrooms completely. Preheat oven to 350º. Place cooled crust on baking sheet. Sprinkle remaining 2 ½ tsp thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt & pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions & cheese. Bake quiche until custard is set (25 minutes). Cool 15 minutes. Serve warm or at room temperature. |
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