Mushroom quiche with no-roll crust
Serves 6
To spread the pie dough evenly in the pan, start by gently pressing the dough into an even layer on the bottom of the pan. Using your palm, press the dough from the center out, so the dough rises up the side of the pan just beyond the rim. Press the dough into a thick ribbon at the edge of the pie plate and crimp it by pinching it.
CRUST
| 1 1/2 | cups flour |
| 1/4 | teaspoon salt |
| 1/2 | cup vegetable oil |
| 2-4 | tablespoons cold water |
2. In a large bowl combine the flour, salt, and oil. With a fork, stir in 2 tablespoons of the water and mix gently just until the dough comes together. Add the remaining water, 1 teaspoon at a time, if necessary to make a dough that forms large moist clumps. Press the dough into a pie pan and freeze for 15 minutes.
3. Set the oven at 400 degrees. Line the crust with foil, shiny side down. Bake the crust for 10 minutes. Remove the foil and continue baking for 8 minutes or until lightly browned.
FILLING
| 6 | eggs |
| 1/2 | cup heavy cream |
| Salt and pepper, to taste | |
| 2 | tablespoons butter |
| 1 | onion, thinly sliced |
| 8 | ounces white mushrooms, sliced |
| 2 | ounces goat cheese (about 1/4 cup), crumbled |
2. In a large skillet over medium high heat, melt the butter. Add the onion , salt, and pepper. Cook,Notes:
stirring often, for 8 minutes. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until they release their liquid. Turn up the heat and cook 5 minutes more or until the juices evaporate.
3. Spread the mushroom mixture in the pie crust. Top with cheese.
4. Set the pie crust on a rimmed baking sheet. Pour in the egg mixture. Transfer the pan to the middle rack of the oven. Bake the quiche for 20 to 25 minutes or until it is golden and set in the middle. Keri Fisher 