Mushroom Quiche

Ingredients

• 1 recipe pie dough enough for one bottom crust
• 2 tablespoons extra virgin olive oil
• 1/3 cup thinly sliced shallots
• 1 pound assorted mushrooms, quartered or sliced
• Kosher salt
• Freshly ground pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• Pinch nutmeg
• 6 ounces Gruyère cheese, grated

Directions

1. On a clean counter dusted lightly with flour, roll the dough into a 12-inch round. Ease it into a tart pan, 10 by 1 1/2-inch, and trim away the extra dough at the edges. Move the crust to the freezer for 30 minutes. That chill matters, because unbaked pastry can slump down the sides once it hits the heat. If you are starting with a crust that is already frozen, begin with the pre-bake.
2. Heat the oven to 350 degrees F. Press aluminum foil or parchment paper into the crust, making sure it nestles into the bottom edge. Leave enough overhang so you can lift it out easily later, rather than trimming it too close. Fill the lined crust at least two-thirds full with pie weights, using dried beans, rice, or aluminum pie weights. Bake it for 15 minutes, then take it out and let it cool for a few minutes. Lift out the parchment paper and weights carefully. Prick the bottom with a fork, slide the crust back into the oven, and bake for another 10 minutes, or until it is lightly golden. Let it cool on a rack while you make the filling.
3. Set a large nonstick skillet over medium high heat and warm the oil. Add the shallots and cook them for a minute, then add the mushrooms. Season with salt and pepper, and cook, stirring often, until the mushrooms have released their liquid and browned well, about 10 minutes.
4. In a medium bowl, whisk the cream, milk, and eggs together. Stir in the nutmeg, along with salt and pepper.
5. Set the tart pan on a rimmed baking sheet to catch any leaks or overflow. Scatter half of the grated Gruyere across the bottom of the crust. Spread the mushrooms and shallots evenly over the cheese, then sprinkle the remaining cheese on top. Pour the egg mixture into the crust over the mushrooms and cheese.
6. Transfer the baking sheet and tart pan to the oven. Bake at 350 degrees F until the center is just set but still has a little wobble, about 30 to 35 minutes. Move the tart to a rack and let it cool for 20 minutes before slicing.