WILD MUSHROOM & LEEK QUICHE WITH THYME & GRUYÈRE CHEESE

By Tom McNary of Carried Away, Aptos, CA

Serves 8-10

For Two Quiche Doughs (pâte brisée):

2 ½ c. all-purpose flour
1 tsp. salt
1 c. (2 sticks) unsalted butter, cold, cut into small cubes
¼ to ½ c. ice water

In a food processor or by hand, combine flour and salt. Add butter and mix until coarse, pea-sized crumbs form. Gradually add ice water in steady stream until dough just comes together without being wet or sticky.

Divide dough into two equal-sized disks. On lightly floured surface, roll out one disk to about 12-inch round. Place in 10-inch fluted tart pan, making sure that dough nestles into bottom and sides of pan. Remove excess dough on sides by trimming with a paring knife or using a rolling pin. Prick dough with fork and freeze in pan for at least 30 minutes. If only using one disk, then freeze other disk for up to one month.

Preheat oven to 350F. Par-bake dough for 15-20 minutes until it turns pale golden. While baking, check occasionally to make sure dough is not puffing up; if it is, then prick with fork to deflate.

For Quiche Filling:

2 c. chopped leek, cleaned pale green and white parts
2 T unsalted butter
2 tsp. finely chopped thyme
2 T olive oil
2 c. sliced wild mushrooms (we like local chanterelles and porcinis)
2 tsp. minced garlic
1 par-baked quiche crust in pan
¾ c. grated gruyère cheese
2 T finely chopped chives
3 T finely grated parmesan cheese
1 ½ c. heavy cream
3 large eggs
2 tsp. kosher salt
1 tsp. black pepper

Preheat oven to 350F. Sauté leek in butter over low heat until very soft but not browned. Add thyme off heat and remove to bowl. In same pan, heat olive oil over medium-high heat and sauté mushrooms until browned and softened. Add garlic in for a few seconds until fragrant and remove from heat. Layer gruyère cheese on bottom of crust. Then layer on leeks, mushrooms and chives. Sprinkle on parmesan cheese. In bowl, whisk together cream, eggs, salt and pepper until thoroughly combined. Pour custard mixture into pan. Bake for 30-35 minutes or until center is just set. Optional: garnish with finely chopped parsley.


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