Mushroom Quiche

Ingredients:

For quiche shell

- 1 1/4 cup all-purpose flour 

- 1/2 teaspoon salt

- 8 tablespoons (1 stick) cold unsalted butter, cubed

- 1 egg

For quiche filling

- 4 eggs 

- 1 cup half-and-half 

- 1/2 cup milk

- 4 tablespoons parsley, chopped 

- 1 tablespoon fresh thyme, chopped 

- 1 teaspoon grated lemon zest 

- 2 tablespoons olive oil 

- 2 cups bottom mushroom, sliced 

- 1/2 teaspoon salt

- 1/2 teaspoon freshly ground black pepper 

- 2 tablespoons unsalted butter 

- 1 cup feta cheese, crumbled 

Directions:

- In a mixing, bowl, whisk together the flour and salt. Add the cold butter and mix until the dough is crumbly and the butter resembles small peas. Add the egg and mix until fully combined. Don’t over mix the dough.

- Form the dough into a ball, on a parchment paper flatten the ball slightly with your hands to form a thick disc. Refrigerate for at least 1 hour. 

- Roll the dough into an 11” round 1/4” thick. Place gently into a 9” tart pan or skillet. 

- In a pan, add the olive oil, sauté the garlic, and mushroom until browned. Add the parsley and thyme, season with salt and pepper. Add the butter and sauté for few minutes.

- In a large bowl, whisk the eggs, half-and-half, milk, lemon zest, salt, and pepper. 

- Spread the feta on the bottom of the quiche shell. Add the mushroom mixture equally, then add the eggs mixture. - Bake in a preheated oven to 350F for 25-30 minutes, broil for the last 3 minutes. 

- Let the quiche cool slightly before serving.