Oyster mushroom quiche


Oyster Mushroom Quiche (adapted from this recipe)

For the filling:

6 ounces Oyster Mushrooms, sliced in halves or thirds lengthwise
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss

For the butter crust:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

Combine flour, salt, and butter in a medium bowl and mix until the combined ingredients resemble coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap or parchment, and refrigerate for at least 1 hour.

When the dough is chilled, roll it to an 11-inch circle on a lightly floured surface. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. Refrigerate for 30-45 minutes.

Preheat the oven to 375 degrees F.

Line the pastry with parchment and fill with pie weights or dried beans. Bake until the crust is set, 10-15 minutes. Remove the paper and weights and bake until golden brown. Remove from the oven and cool on a wire rack.

Sauté the oyster mushrooms at low-medium heat for 3-5 minutes, to preferred texture. Arrange over the bottom of the baked crust.

In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and still slightly wiggly in the center, 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.