Carol made this vegetarian quiche for our nephew Kevin at our family Christmas dinner yesterday.  It is based on the recipe in Julia Child’s classic Mastering the Art of French Cooking, and it makes a 10-inch quiche.

For the pastry

2 cups all-purpose flour

½ tsp. salt

Large pinch of sugar

8 Tbs. (1 stick) chilled unsalted butter

3 Tbs. vegetable shortening

6-8 Tbs. cold water

For the filling

3 Tbs. minced shallots or green onions

6 Tbs. salted butter, divided

1.5 lbs. fresh mushrooms, sliced

1.5 tsp. salt

1.5 tsp. lemon juice

3 Tbs. Madeira or port wine (optional – not used last night)

4 eggs

2 cups heavy cream

Pinch of nutmeg

For the topping

3/8 cup grated Swiss cheese (or similar cheese)

1.5 Tbs. salted butter cut into small pieces

Preheat the oven to 400 degrees.

Make the pastry by mixing together in a large bowl the flour, salt, and sugar.  Cut in the butter and shortening until the mixture is crumbly.  Mix in the water and fold and press the dough with a rubber spatula until a workable dough is formed.  Do not overmix or the pie shell will be tough.  Form the dough into a disk, wrap it in plastic wrap and chill it for 30 minutes in the refrigerator.

Roll out the pastry and use it to line a 10-inch tart pan.  Blind bake the shell for 8-9 minutes until the pastry is set.  Remove from the oven and allow to cool.  Reduce the oven temperature to 375 degrees.

While the pie crust is blind baking, put ¾ of the butter in a large skillet and melt it over medium-low heat.  Add the shallots or green onions and cook for a minute or two.  Add the mushrooms, salt, lemon juice and optional wine.  Cook covered over for 8 minutes to let the mushrooms release their moisture.  Remove the cover and turn up the heat to medium-high and cook until the liquid is evaporated and the mushrooms are beginning to brown.  Remove from the heat when the mushrooms have browned and allow them to cool.

While the mushrooms are cooking, mix together in a bowl the eggs, cream, and nutmeg.

Mix the cooled mushrooms with the egg and cream mixture and fill the blind baked shell.  Top the filling with the grated cheese and then with dots of the remaining butter.  Bake for about 25-30 minutes until puffed and browned.  Serve warm or at room temperature.