Ingredients
Buttery pastry dough (pate brisée) for a
9" single crust pie
4 slices applewood bacon
1 lb wild mushrooms
2 tbl unsalted butter
1tbl finely chopped fresh thyme
¼ cup sliced scallion
salt and freshly ground pepper
5 large eggs
1 cup heavy cream
1 cup milk
1 ½ cups grated Gruyere cheese
1 tbl flour
Quiche-Making Tips:
The trickiest part to making quiche is the crust. Use a pre-baked pie shell to minimize most of the fuss.
Precook filling ingredients and pat dry well before using. This will prevent the quiche from becoming watery.
Directions
Line a 9" pie pan with the pastry dough. To pre-bake cover the dough with aluminum foil and fill with pie weights or dried beans. Bake in a 425° F oven for 10 minutes. Remove the foil and let cool slightly before adding the filling. Turn oven down to 325° F.
Cook the Applewood bacon until crisp. Let drain on paper towels and crumble. Reserve 2 tbl of bacon drippings.
Clean and slice the wild mushrooms. Sauté in the butter and reserved bacon drippings until tender. Add the fresh thyme and scallion and sauté for an additional minute. Season with salt and freshly ground pepper. Let sautéed mushrooms slightly cool.
Lightly beat the eggs and add the cream and milk. Add the crumbled bacon, and sautéed mushrooms. Toss the Gruyere with the flour.
Sprinkle the Gruyere into the bottom of the warm pie shell. Pour in the mushroom mixture. Bake at 325° F until the center is firm and a knife inserted into the center comes out clean, about 30 minutes.
Serves 6.