Mushroom Quiche

  • 1 - 9" frozen pie crust -- thawed
  • 3/4 oz. dried porcini mushrooms -- about 3/4 cup
  • 2 T. butter
  • 1/2 c. finely chopped shallots
  • 2 1/2 tsp. minced garlic
  • 10 oz. fresh wild mushrooms (crimini, chanterelles and shiitake) -- thickly sliced
  • 3 large eggs
  • 1/3 c. half and half
  • 1/2 tsp. dried basil -- crumbled
  • 1/4 tsp. dried thyme -- crumbled
  • 8 oz. shredded Fontina cheese

Preheat the oven to 375 F. Line the pie crust with foil. Fill the center with dried beans or pie weights. Bake for 10 minutes. Remove the foil and beans. Bake until the crust is set and begins to color, piercing the bottom with a fork if it becomes puffy, about 15 minutes more. Transfer the crust to a rack and cool.

Meanwhile, place the dried porcini in a small bowl. Add enough hot water to cover the mushrooms. Let them soak for 30 minutes. Drain the mushrooms. Melt the butter in a heavy large skillet over high heat. Add the shallots and garlic and sauté for 1 minute. Add the fresh mushrooms and sauté until they are tender and the liquids evaporate, about 5 minutes. Add the rehydrated porcini and sauté for an additional 2 minutes. Season the mixture to taste with salt and pepper. Set aside.

Whisk the eggs, half and half, basil and thyme in a medium bowl until they are blended. Season the mixture with salt and pepper. Sprinkle half of the cheese onto the prebaked crust. Top with the mushroom mixture and remaining cheese. Carefully pour the egg mixture over the mushrooms. Bake until the center is set, about 40 minutes. Transfer to a rack and cool slightly. Cut the quiche into wedges and serve.

  • Yields: 8 servings
  • Preparation Time: 90 minutes
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