- 1 ½ cups of all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup (1 stick) chilled, unsalted butter, cut into ½ inch cubes (on a cutting bored with a little flour to keep from sticking together
- 1 large egg
- 1 teaspoon cold water
- 1 egg white, lightly beaten
- 2 tablespoons of unsalted butter
- ½ cup chopped shallots (about 3 medium)
- ¾ pound mushrooms, cut into ¼ inch slices
- 1 tablespoon chopped fresh thyme, divided
- 1 cup of half and half
- 2 large eggs plus 1 egg yolk
- Pinch of salt
- Pinch of ground black pepper
- Minced chives
- 4 tablespoons of finely grated Gruyere cheese
Blend flour, salt and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Wisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Do head, dough can be made 1 day ahead. Keep chilled.
Butter 11-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 14-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; tri any access dough. Chill one hour.
Preheat oven to 400 degrees Fahrenheit. Butter large square of foil and press, butter side down, onto crust. (or use non-stick foil) fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using a fork, pierce bottom of crust all over (about 14 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead. Can be baked 6 hours ahead. Let stand at room temperature.
Melt butter in a large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms, sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350 degrees Fahrenheit. Place cooled crust in pan on baking sheet. Sprinkle with remaining teaspoon thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with chives and cheese.
Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.