Quiche with Mushroom and Sage Olive Oil

Quiche with Mushroom and Sage Olive Oil

1 ½ Cups Unbleached All-Purpose Flour

½ Tsp. Salt

½ Cup (1 stick) Butter, unsalted

3 to 6 Tbsp. Ice Water

3 Tbsp. Patricia & Paul Wild Mushroom & Sage EVOO, divided

12 oz Mushrooms, a mix of Baby Bella and mixed wild mushrooms

2 Sprigs Fresh Thyme, leaves pulled from stems and chopped

4 Shallots, diced

1 Bunch Rainbow Chard, stems removed, washed and chopped

¼ Cup Dry Sherry or White Wine

Salt and Pepper to taste

¼ Tsp. Freshly grated nutmeg

3oz Gruyere cheese

6 eggs

1 ¾ Cups Half and Half

Preparation:

Preheat oven to 375 degrees F. Roll out dough disk to a ¼” thick circle 12-14”

round. Transfer dough to a pie plate, draping excess over the edges. Trim

excess dough and crimp the edge. Place a piece of parchment over the dough

and fill with pie weights. Bake until light golden brown. Remove from oven

and set aside while you prepare the filling. Heat 1 ½ Tbsp. Wild Mushroom & Sage Extra Virgin Olive Oil in a large saute pan. Add mushrooms, thyme, and a pinch of salt and cook until slightly

browned and liquid is released, about 10 minutes. Place mushrooms in a

bowl to cool. Heat the remaining olive oil in the pan. Add shallots and cook

until slightly softened. Add chard and cook until chard is wilted and releases liquid. Add sherry or white wine to deglaze the pan and remove from heat.

Season with salt and pepper to taste. On a cutting board, chop the cooled

mushrooms into small pieces. Return to bowl. Add cooked chard mixture and

stir to combine. Mix in grated cheese. In a separate bowl, whisk together

eggs, half and half, and nutmeg.

Place chard and mushroom mixture inside blind baked crust. Pour egg

mixture over the filling. Bake about 45 minutes, or until filling is just set and

top is golden brown. Cool before serving.