MUSHROOM, CHEDDAR AND CHIVE QUICHE

FOR THE PASTRY:
1 1/2 cups plus 3 tablespoons flour
1/4 teaspoon salt
1/2 cup plus 1 tablespoon butter or margarine, cut into pieces, plus extra for greasing pan
1 egg yolk, broken up
FOR THE FILLING:
2 tablespoons olive oil
3/4 pound mushrooms, thinly sliced (about 5 cups)
1 garlic clove, minced
Salt and freshly ground black pepper
4 eggs
1 egg yolk
2 cups light cream or 2 cups boiling water mixed with 1 cup powdered Coffee-mate
Pinch of grated nutmeg
2 cups grated Cheddar
3 tablespoons chopped chives.

TO MAKE THE PASTRY:
In a food processor, combine the flour, salt and butter so that some pieces of butter are left, about 8 seconds. Transfer the mixture to a large bowl. Make a well in the center and add half the egg yolk and 1/4 cup ice water. Stir quickly with a fork to bring the ingredients together, adding more water as needed. (If using margarine, less water may be required to moisten the dough.) When the fork cannot do any more, use your hands just to bring the dough together. Do not knead or press the dough; simply gather up the dry parts as quickly as possible. Wrap the dough in plastic film and chill for at least 30 minutes, or up to 8 hours.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F. Grease an 11-inch round tart pan with butter.

Dust a work surface and rolling pin with flour and roll the dough to 1/8-inch thick, lifting and turning so that it does not stick to the surface. Ease the dough into the pan and up the sides, without stretching. Trim excess dough and chill for 30 minutes. Cover with foil and lay beans or pie weights on the foil.

Bake until the pastry begins to turn golden brown, 35 to 40 minutes. Cool on a wire rack.

TO PREPARE THE FILLING:
In a frying pan, heat the oil and saute the mushrooms and garlic. Season with salt and pepper. Cook until the mushrooms have darkened and all the liquid released from them has evaporated. Season to taste. Set aside to cool.

In a large bowl, lightly beat the eggs to break them up, then add the cream, a pinch of salt, pepper and nutmeg and beat until combined.

Place the cooled tart on a sheet pan. Scatter the cheese over the base of the pastry shell. Place the mushrooms over the cheese, then pour as much of the egg-and-cream mixture as you can without it spilling over the top. Sprinkle with chives and carefully transfer to the oven.

Bake until the filling has set and is lightly golden, 35 to 45 minutes.

Serves 8 as a main course
Adapted from source: Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini