Mushroom Shallot Quiche Recipe

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• 1/2 lb mushrooms, cut into 1/4-inch slices .
• 1/2 c unsalted butter, chilled & cut into 1/2-inch cubes .
• Crust .
• Filling .
• 2 large eggs .
• 1/3 c shallots, sliced (about 2 medium) .
• 1 pinch salt .
• 1 large egg .
• 1 tsp cold water .
• 3/4 c whipping cream .
• 1 1/2 tbsps unsalted butter .
• 1 large egg white, lightly beaten .
• 2 tbsps gruyere cheese, finely grated .
• 2 green onions, white & pale green parts only, thinly sliced .
• 5 tsps fresh thyme, sliced & divided .
• 1 pinch ground black pepper .
• 1 tsp salt .
• 1 tsp sugar .
• 1 1/2 c all-purpose flour

• Step #1 For crust: Blend flour, salt, & sugar in processor.
• Step #2 Add butter; using on/off turns, process until coarse meal forms.
• Step #3 Whisk 1 egg & 1 tsp cold water in small bowl; add to flour mixture.
• Step #4 Using on/off turns, process just until moist clumps form.
• Step #5 Transfer to work surface & knead carefully until dough comes together, about 4 turns.
• Step #6 Form into ball; flatten into disk.
• Step #7 Wrap in plastic & chill 1 hr.
• Step #8 Do ahead Dough can be made 1 day ahead.
• Step #9 Keep chilled.
• Step #10 Butter 9 1/2-inch round fluted tart pan with removable bottom.
• Step #11 Roll out dough on lightly floured surface to 12-inch round.
• Step #12 Transfer dough to pan, pressing onto bottom & up sides of pan; trim any excess dough.
• Step #13 Chill 1 hr.
• Step #14 Preheat oven to 400°F Butter large square of foil wrap & press, butter side down, onto crust.
• Step #15 Fill with pie weights or dried beans.
• Step #16 Bake 20 mins.
• Step #17 Remove foil wrap & weights.
• Step #18 Using fork, pierce bottom of crust all over (about 10 times).
• Step #19 Bake until golden, about 10 mins.
• Step #20 Brush lightly with egg white.
• Step #21 Cool.
• Step #22 Do ahead Can be baked 6 hrs ahead.
• Step #23 Let stand at about room temp.
• Step #24 For filling:.
• Step #25 Melt butter in large nonstick skillet over med-heat/flame.
• Step #26 Add shallots; sauté until soft, about 2 mins.
• Step #27 Add mushrooms; sprinkle with salt & pepper.
• Step #28 Increase heat to high & sauté until liquid is absorbed & mushrooms are tender, about 8 mins.
• Step #29 Sprinkle top with 2 1/2 tsps thyme & cook 1 min.
• Step #30 Transfer mixture to plate.
• Step #31 Cool mushrooms completely.
• Step #32 Preheat oven to 350°F Place cooled crust in pan on baking sheet.
• Step #33 Sprinkle top with remaining 2 1/2 tsps thyme.
• Step #34 Drain mushrooms, if needed.
• Step #35 Scatter mushrooms over thyme.
• Step #36 Whisk cream, salt, eggs, & pepper in medium bowl.
• Step #37 Pour egg mixture over mushrooms.
• Step #38 Sprinkle top with green onions & cheese.
• Step #39 Bake quiche until custard is set, about 25 mins.
• Step #40 Cool 15 mins.
• Step #41 Serve warm or at about room temp.
• Enjoy the Mushroom Shallot Quiche recipe

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