Quiche Lorraine with Scallion and Soy-Glazed Mushrooms

Ingredients

• 1 cup All-purpose flour
• 6 tbsp Cold unsalted butter
• 4 Eggs
• 3/4 cup Heavy cream
• 1/4 cup Whole milk
• 3/4 cup Gruyère cheese, shredded
• 4 slices Bacon, chopped
• 8 oz Cremini mushrooms, quartered
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 4 Scallions, sliced
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Nutmeg

Instructions

1. 1

   Make the crust: combine flour and a pinch of salt, cut in cold butter until pea-sized crumbs form, add 2-3 tbsp ice water, and press into a disk. Roll out and fit into a 7-inch tart pan, then chill 15 minutes.

2. 2

   Blind bake the crust: preheat oven to 375°F (190°C), line the crust with parchment and pie weights, and bake 15 minutes. Remove weights and bake 5 more minutes until lightly golden.

3. 3

   Cook the bacon in a skillet over medium heat until crisp, about 8 minutes; drain and set aside, reserving a little fat for the mushrooms.

4. 4

   Whisk the custard: beat 3 eggs with cream, milk, salt, pepper, and nutmeg; stir in the Gruyère and cooked bacon.

5. 5

   Reduce oven to 350°F (175°C), pour the custard into the crust, and bake 30-35 minutes until the center is just set and lightly golden.

6. 6

   While the quiche bakes, glaze the mushrooms: sauté mushrooms in the reserved bacon fat over medium-high heat 5-6 minutes, add soy sauce and honey, and toss 2-3 minutes until glossy and glazed.

7. 7

   Whip the remaining egg with a splash of water. Serve quiche slices topped with soy-glazed mushrooms and sliced scallions.