Wild Mushroom Quiche with Pecorino Romano and Lemon Zest
Ingredients
For the pastry
- 8 tbsp Butter, cubed and cold
- 1 1/4 cups All-purpose flour
- 1/2 tsp Salt
- 2-3 tbsp Water
For the filling
- 6 Eggs - large beaten
- 1/2 cup Heavy cream
- 2 cups Mixed Mushrooms - sliced
- 2 ea Scallion chopped
- 3/4 cup Pecorino Romano - grated
- Zest of a lemon
- 1/2 tsp Salt
- Black pepper freshly ground - to taste
- 1/2 tbsp Butter unsalted
Instructions
- To make the crust, combine flour with salt in a large bowl. Cut in the butter cubes using your fingers or a pastry cutter, until butter chunks are no larger than a pea. Add a tablespoon of cold water at a time just until dough comes together to form a ball. Cover with plastic wrap and refrigerate for at least 20 minutes or overnight.
- Preheat oven to 350ºF. Heat the 1/2 tablespoon butter in a saute pan and once it begins to bubble, add the chopped white parts of the scallions only. Cook, stirring and seasoning with salt and pepper, for about 1 minute. Add the mushrooms and cook, stirring and seasoning with salt and pepper, for 4-5 minutes, or until juices have released and mostly cooked. Let stand to cool.
- Beat the eggs and milk until frothy. Add the Pecorino Romano, lemon zest, salt, pepper and green scallion parts. Press the dough into a 9-inch pie pan, so that its surface is covered in an even layer of dough (you may also roll out the dough and transfer it to the bottom of the pan). Crimp edges at a height of at least 1 inch above the bottom the pan (so that the egg mixture can fit without spilling over). Pour in the egg mixture. Bake at 350 degrees about 30 minutes, or until a toothpick inserted into the center of the egg mixture comes out clean. Let cool a few moments and serve.