Mushroom Quiche Recipe
- 1 1/3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 cup CRISCO® All-Vegetable Shortening
- 3 tablespoons cold water
- 2 tablespoons CRISCO® Oil
- 2 medium shallots, thinly sliced
- 1 pound white button mushrooms, quartered
- Coarse salt and freshly ground pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 large eggs
- 1 large egg yolk
- 1 pinch freshly grated nutmeg
- 6 ounces Gruyere cheese, grated
- Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in CRISCO(R) using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
- Heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned.
- Heat CRISCO(R) Oil in a large non-stick skillet over high heat. Add shallots; cook, stirring, until translucent but not brown, about 1 minute.
- Add mushrooms; season with salt and pepper.
- Cook, stirring frequently, until mushrooms release their liquid, liquid evaporates and mushrooms are a dark golden brown, about 8-10 minutes.
- Sprinkle half the cheese evenly over the bottom of the baked crust. Sprinkle with mushrooms and top with remaining cheese. Whisk together milk, cream, eggs and egg yolk in a medium bowl. Season with nutmeg, salt and pepper. Pour over cheese.
- Transfer to oven, bake at 350 degrees F until just set in the center, 30-35 minutes. Cool on wire rack for about 10 minutes before slicing.
