Preparation

1. 1. On a lightly floured surface, roll out the pastry into an 11-inch circle about 1∕8 inch thick. Reverse
2. the dough onto the rolling pin and unroll it evenly over a 9-inch tart pan. Press the dough
3. lightly into the pan, lifting the edges and working it gently down into the bottom edge of the
4. pan. Trim off excess dough by rolling the pin over the top of the pan. With your thumbs, push
5. the dough 1∕8 inch above the edge of the mold to make an even, rounded rim of dough around
6. the inside circumference of the pan. Chill in refrigerator for about 30 minutes.
7. 2. Preheat the oven to 400°F with the rack in the middle position. Using the tines of a fork, prick
8. the dough evenly all over, but make sure not to go entirely through the dough. Line the shell
9. with parchment and weigh it down with pie weights, dried beans, or rice. Put the tart shell in
10. the oven and bake until the dough under the parchment is no longer wet, about 20 minutes.
11. Remove the weights and parchment, and bake for another 2 minutes, until the shell is lightly
12. brown. Brush immediately with the egg white. Reserve. Reduce the oven temperature to 325°F.
13. 3. While the tart shell is baking, prepare the filling. Insert the universal blade in the work bowl of
14. the Cuisinart® 7-Cup Food Processor. While the unit is running, drop the garlic through the
15. feed tube to finely chop. Keeping the garlic in the work bowl, remove and set aside the
16. universal blade, and insert the medium slicing disc. Slice the mushrooms.
17. 4. Put the oil into a medium skillet (about 10 inches) set over medium-low heat. Once the oil is
18. hot, add the garlic with a pinch of the salt and the pepper. Sauté until the garlic is softened and
19. fragrant, but has not browned. Add the mushrooms, the remaining salt, and the thyme. Sauté
20. until the mushrooms are starting to brown and have softened. Add the spinach and cook,
21. stirring, until wilted. Remove and reserve.
22. 5. Remove the slicing disc and replace with the fine shredding disc. Shred the Gruyère. Remove
23. and reserve.
24. 6. Remove the shredding disc and replace with the universal blade. Process the milk, cream, and
25. eggs until combined, about 20 seconds. Reserve the custard in bowl.
26. 7. Spread the mushroom-spinach mixture in the tart shell, top with the custard, and sprinkle with
27. the cheese. (Depending on your tart pan, the custard may not all fit. Do not overfill.)
28. 8. Carefully place the quiche in the preheated oven. Bake until just set, 20 to 22 minutes.
29. 9. Transfer to a wire rack to cool for about 5 minutes before slicing and serving.