Josie's Wild Mushroom and Gruyère Quiche

• 3 cups all-purpose flour
• pinch of salt
• 1/2 cup chilled unsalted butter, cut into small cubes
• 3/4 cup vegetable shortening
• ice cold water

• 3/4 pound chopped assorted mushrooms
• 2 tablespoons butter
• 1 teaspoon minced shallots
• 8 eggs
• 1 teaspoon salt
• 2 tablespoons sour cream
• 2 1/2 cups half and half
• dash nutmeg (optional)
• 3/4 pound Gruyère cheese, grated
  

• Blend the flour and the salt in a food processor. Add the chilled butter and shortening, and pulse until the mixture resembles coarse corn meal. 
• Slowly add just enough cold water in order for the dough to come together.
• Turn the dough out onto a lightly-floured surface and shape the dough into a ball. Cut dough into two equal parts and refrigerate for at least 1 hour.
• Heat oven to 350 degrees. Lightly butter 2 9-inch pie pans.
• Roll one of the mounds of dough outward from the center to 1/8 inch thickness, working quickly.
• Place the dough in pie pan. Repeat with remaining dough. 
• Flute the edges, if desired. Prick the bottom of the crusts with a fork. Line the crusts with foil, then place dry beans or pie weights on the surface to keep the crust from shrinking and bubbling up during baking.
• Bake the crusts for 20 minutes. Remove beans and foil and bake an additional 5 minutes or until golden brown.
• Let crusts cool.

• Heat the oven to 375 degrees.
• Cook the mushrooms in butter over medium-high heat until they have released their moisture and are lightly browned (about 10 minutes).
• Add shallots and cook until shallots are softened and very fragrant (about 1 minute more).
• Beat together the eggs and the salt. Add the sour cream and half and half. If you like nutmeg, add it to the batter.
• Layer 1/2 of the cheese in the bottom of the cooled pie crusts.
• Layer the mushroom mixture on top of the cheese.
• Add the remaining cheese.
• Add the egg mixture to the pie crusts (be careful not to overfill!)
• Bake the quiche until the centers are set and have puffed up slightly, about 45 minutes. The top of the quiche will brown lightly.
• Cool before cutting.

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FYI : We also sell quiche to go!.... Please call 310 581-9888 to place an order