Mushroom Quiche Recipe

• 450 gm Assorted Mushrooms
• 2 tbsp Olive oil
• 2 medium Shallots (thinly sliced)
• Aluminum Pie Weights as required
• 1/2 Recipe Pie Dough
• Salt and pepper to taste
• 1/2 cup Milk
• 1/2 cup Heavy Cream
• 3 Large Eggs
• A pinch Nutmeg
• 3/4 cup Grated Cheese

• On a lightly floured surface, roll dough into a 12-inch circle.
• Fit into a 10-by-1-1/2-inch round tart pan, pressing dough into corners.
• Transfer to freezer for 30 minutes.
• Preheat oven to 350 degree F.
• Line pastry with aluminum foil, pressing into the corners and edges.
• Fill at least two-thirds with aluminum pie weights.
• Bake first for 15 minutes, remove from oven and allow it to cool for a few minutes.
• Jerk the bottom of the pan with the tongs of a fork.
• Return to oven and bake an additional 10 minutes or until lightly golden.
• Transfer to a wire rack to cool while making filling.
• Heat oil in a large nonstick skillet over high heat.
• Add shallots and cook until it is tender and translucent but not brown, about 1 minute.
• Add mushrooms with salt and pepper.
• Cook and stir frequently, until mushrooms releases its liquid by evaporation till it turns to dark golden brown.
• Place tart pan on a baking sheet to catch any spread. Sprinkle half the cheese over the bottom of the crust. Add mushrooms over the cheese and then top with remaining cheese.
• In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. And then pour it over cheese.
• Transfer this to oven, and bake for 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.