• Preheat oven to 400° F.

Rehydrate the dried porcini mushrooms:

• Place dried mushrooms in a bowl and pour hot (not boiling) water over them. Allow them to sit for about 15-20 minutes. Drain and lightly squeeze most of the water out and chop finely.

Make the quiche dough:

• Grease the tartlet pans with butter. I use 4 inch pans.
• To make the dough: place flour, salt, and butter in a food processor. Add just enough ice cold water to bring the mixture together to form a ball.
• Turn dough onto a lightly floured surface. Roll into a cylinder and divide into 6 equal pieces.
• Roll out each piece into a circle to fit over the tart pan.
• Chill in the freezer for 30 minutes.
• Cut out 6 pieces of parchment to fit over the dough and fill with pie weights or beans.
• Blind bake the shells for about 10 minutes.
• Remove the pie weights and parchment.

Make the quiche filling:

• In a bowl, whisk together the eggs, heavy cream, thyme, and Dijon mustard until the ingredients are well blended. Place in the refrigerator until ready to use.
• In a skillet on medium heat add the butter and cook the shallots until they are translucent. Do not brown them. Add in the salt and pepper. Stir in the mushrooms, add the white wine and cook until the wine has evaporated.
• Allow the mixture to come to room temperature.

Fill and bake the mini quiches:

• Spoon mushroom mixture and Gruyere evenly into the 6 tartlets.
• Pour egg mixture over each tartlet.
• Bake in the oven for about 10-12 minutes or until a cake tester comes out clean.
• Garnish with thyme sprigs.