Wild Mushroom Quiche

Savory Shortcrust Pastry:

1/2 cup cold butter

1/2 tsp salt

1 egg

1 Tbls cold water

1 1/4 cups unbleached all purpose flour

Place the butter and salt in the bowl of a food processor and process 2 minutes until thoroughly combined. Stop the processor and add the egg, water, and half the flour. Continue to process 2 minutes, until the dough is smooth and uniform. Stop the processor again, add the remaining flour, and continue to process 1 minute until a neat ball is formed. Remove the dough from the bowl and cover with plastic wrap. Let rest in the refrigerator for at least 1/2 hour before using.

Basic Quiche Filling:

3 eggs

1 1/4 cups heavy cream

1 tsp salt

1/2 tsp freshly grated nutmeg

Combine the eggs and heavy cream in a bowl and mix gently. Whisk in the salt and nutmeg till smooth. Use immediately or transfer to a covered container and refrigerate for up to 2 days.

Wild Mushroom Quiche:

1 recipe Savory shortcrust Pastry

1 egg. beaten

1/2 cup butter ( I used only 3 Tablespoons)

4 garlic cloves, minced

3 cups assorted wild mushrooms ( I used Shitakes)

1 tsp salt

1 tsp white pepper

2 Tbls finely chopped parsley

1/4 cup freshly grated Parmesan cheese

1 recipe Basic Quiche Filling

1. Roll out the shortcrust pastry 1/8 inch thick on a lightly floured work surface.

2. Divide the dough evenly among six 4-inch quiche pans, using your fingers to press the dough into place. Cut off any excess dough around the edges.

3. Place the pans in the refrigerator for 15 minutes. In the meantime, preheat the oven to 375 degrees.

4. Cut out pieces of parchment paper to fit the bottom of the pans. Place the paper over the chilled dough and weigh down with beans or commercial pie weights. Bake for 20 minutes.

5. Remove the weights and a paper, and brush the bottoms and sides with the egg. Bake for an additional 3 minutes. Transfer the pans to a work surface.

6. Heat a heavy frying pan over medium heat and add a tablespoon of butter. Add the garlic and saute for 1 minute till softened.

7. Add the mushrooms, salt, and pepper and saute for 10 minutes. stirring often, until the mushrooms are softened and aromatic. Add the remaining butter ( 2 tablespoons) and cook for an additional 3 minutes. Now add the parsley and stir.

8. Drain the mushrooms and divide equally among the pans. Sprinkle the cheese and pour the prepared filling on top. Return the pans to the oven and bake for 20 minutes. Serve immediately or let cool to room temperature and reheat before serving. Also good at room temperature.