Shopping list: a stick of butter, 5 eggs, a cup and a half of flour (plus 3 T), 1-2 lbs. mushrooms, small wedge of gruyere or compte, 1 cup milk and 1 cup creme fraise
To Make the crust
Combine in a food processor,
1/4 lb cold butter (114 g) cut into half inch pieces
1 1/2 cups flour (160 g)
1/4 teaspoon salt
Pulse a few times until mealy looking then add:
1/4 cup ice water
Continue to pulse just until the dough ball begins to form
Using plenty of flour, roll out dough to about 15 inches in diameter, carefully fold and lift dough into a good sized pie plate, trim and crimp edges and chill in fridge for an hour or more
Blind bake crust using parchment paper and pie weights (beans or whatever) at 425 for 15 or 20 minutes, remove parchment and pie weights, return to oven for 2 or 3 more minutes or until bottom just begins to color.
Video of Alexandra's method is here.
Baked mushrooms
Thick slice 3 pkgs (about 2 lbs) baby bellas or white shrooms **note: could have used less
in a large bowl, toss with olive oil, lightly salt and grate some nutmeg on top (I made 2 batches using a sheet pan)
Bake at 400 for about 20 minutes. I added a few branches of fresh thyme to the bake
Prepare custard using:
1 cup creme fraise
1 cup milk
5 eggs
3 T flour
1/2 tsp salt
Whisk milk and creme fraise in a medium bowl until smooth.
in another bowl whisk 1 egg and the flour together until smooth, then whisk in the other eggs one at a time.
strain the egg mixture into the milk and creme fraise mixture and add 1/2 teaspoon salt. Add the mushrooms to the custard
Grate about a half cup of gruyere or compte cheese
Preheat oven to 375
Toss some grated cheese to the bottom of the pie crust, then pour in the mushroom and custard mixture and sprinkle remaining cheese on top.
Place in the oven and bake for 15 minutes. Reduce the oven temperature to 340 and bake until the filling is just set, about 30 minutes longer. The center of the quiche should still feel slightly firm when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set.
-Kate