Mushroom, Leek And Gruyere Quiche

½           recipe pâte brisée dough
             (page 55)

1           garlic clove

1           small to medium leek, trimmed and cut into ½-inch pieces

4           ounces mushrooms

1           teaspoon olive oil

¼           teaspoon kosher salt, divided

1           teaspoon fresh thyme (or ¼ to ½ teaspoon dried)

2           ounces gruyère

¾           cup whole milk

½           cup heavy cream

3           large eggs

1           large egg yolk

¼           teaspoon freshly ground black pepper

Nutritional information per serving:

Calories 193 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g
• chol. 102mg • sod. 185mg • calc. 79mg • fiber 0g

1. Preheat oven to 350°F.

2. Roll out dough to 1⁄8-inch thick circle and fit into a 9-inch tart pan. Chill in refrigerator for 30 to 40 minutes. Using a fork, prick the chilled dough evenly all over, but make sure not to go entirely through the dough. Line the shell with parchment and weigh it down with dried beans or rice. Bake for 15 to 20 minutes, or until the dough under the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown, an additional 10 to 15 minutes. Remove and set aside. Reduce the oven temperature to 325°F.

3. While shell is baking, prepare the filling. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, add the garlic and leek through the feed tube and process to finely chop. Remove and reserve. Remove the chopping blade and insert the medium slicing disc and slice the mushrooms on Low.

4. Put oil in a medium skillet over medium-low heat. Once oil is hot, add the chopped garlic and leek with a pinch of the salt. Sauté until softened, about 4 minutes. Add the mushrooms and thyme. Sauté until mushrooms are softened and have picked up some color, about 6 to 10 minutes.

5. While the mushrooms are cooking, remove the slicing disc and insert the fine shredding disc. Shred the Gruyère on High. Remove and reserve.

6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolk, remaining salt and the pepper in the work bowl. Process on Low to fully combine.

7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on top.

8. Place the quiche on a baking sheet and bake for 25 to 30 minutes or until just set.

9.   Remove from oven and let sit for 5 to 10 minutes before serving.