Wild mushroom quiche with gruyere is a rustic and delicious dish with earthy & nutty flavors and a nice pungent cheese too!
Preheat oven to 400° F.
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.
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.
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.
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