Wild Mushroom Quiche

Recipe courtesy of Tiffani Thiessen

Ingredients:

1 parmesan pie dough (recipe below) or store bought
all purpose flour, for bench flour
12 ounces mixed mushrooms such as crimini, shiitake, maitake or oyster, roughly chopped
1 tablespoons extra virgin olive oil
1 ½ teaspoons Kosher salt
2 sprigs rosemary
2 sprigs thyme
1 dozen large eggs
1 cup grated havarti
½ cup grated parmesan
½ cup heavy cream

Directions:

Preheat oven to 350 degrees F.

On a sheet tray toss together the mushrooms with the olive oil, ½ teaspoon salt, and 1 sprig each of rosemary and thyme. Roast in the oven for 25 minutes or the mushrooms are softened and brown on the bottom side. Remove from heat and set aside.

Lightly dust a clean work surface with all purpose flour. Roll the pie dough into approximately a 13-inch round. Transfer the dough to a 9.5 or 10 inch deep dish pie dish. Gently press the dough into the edges of the pie dish and trim away excess pie dough, leaving a ½ inch overhang to make the crust. Crimp the pie dough along the pie dish edge into a crust. Use a fork to create vents in the dough along the bottom of the pie dish. Place a piece of parchment over the dough and fill the pie dish with pie weights, dried beans or rice. Place the pie dish on a baking sheet and bake in the oven for 30 minutes, or until the dough is pale but no longer raw looking. Carefully remove from the oven and remove the parchment and pie weights. Place back in the oven and bake another 10-15 minutes or until the dough is light golden brown. Remove from oven and set aside.

Roughly chop the leaves from the remaining rosemary and thyme sprigs. In a large bowl whisk together the eggs, chopped herbs, 1 teaspoon salt, havarti, parm, and cream. Pour this mixture into the crust and then scatter the roasted mushrooms over the top. Place back in oven and bake 45 minutes or until the egg has puffed and no longer jiggles when you gently shake the pan. Remove from oven and let cool slightly before slicing and serving.

Parmesan Pie Dough

Recipe courtesy of Tiffani Thiessen

Ingredients:

2 1/2 cups all purpose flour
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup finely grated Parmesan
pinch kosher salt
8 tablespoons ice water

Directions:

Preheat oven to 425 degrees F.

For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with a pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in the plastic wrap and refrigerate for at least 30 minutes or until ready to use.

Serves 6-8

Photography by Rebecca Sanabria