-CRUST-
1 1/4 c Unbleached all purpose flour
1/2 ts Salt
10 tb Chilled unsalted butter; cut
-into pieces
4 1/2 tb (about) ice water
FILLING
3/4 oz Dried porcini mushrooms;
-(about 3/4 cup)
2 tb Unsalted butter
1/2 c Finely chopped shallots
2 1/2 ts Minced garlic
10 oz Fresh wild mushrooms; (See
-Note)
3 lg Eggs
1/3 c Half and half
1/2 ts Dried basil; crumbled
1/4 ts Dried thyme; crumbled
2 c Grated Swedish or Danish
-Fontina cheese; (about 8
-oz)
Fresh parsley sprigs
FOR CRUST: Mix flour and salt in medium bowl. Add butter and rub with
fingertips until mixture forms coarse meal. Mix in enough water by Tbsp to
form moist clumps. Gather dough into ball; flatten into disk. Wrap in
plastic and chill until firm, about 45 minutes. (Can be prepared 2 days
ahead; keep refrigerated.)
Roll out dough on lightly floured surface to 13-inch round. Transfer to
9-inch glass pie plate; crimp edges. Refrigerate 30 minutes.
Preheat oven to 375oF. Line pie crust with foil. Fill with dried beans or
pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is
set and begins to color, piercing bottom with fork if puffy, about 15
minutes more. Transfer to rack and cool.
FOR FILLING: Place porcini in small bowl. Add enough hot water to cover.
Let soak 30 minutes. Drain mushrooms. Melt butter in heavy large skillet
over high heat. Add shallots and garlic and saute 1 minute. Add fresh
mushrooms and saute until tender and liquids evaporate, about 5 minutes.
Add porcini and saute 2 minutes. Season to taste with salt and pepper. Set
aside.
Whisk eggs, half and half, basil and thyme in medium bowl until blended.
Season with salt and pepper. Sprinkle half of cheese on crust. Top with
mushroom mixture and remaining cheese. Carefully pour egg mixture over
mushrooms. Bake until center is set, about 40 minutes. Transfer to rack and
cool slightly. Garnish with parsley. Cut into wedges and serve.
Serves: 8
Yields
8 servings