Quiches

Cremini and Porcini Quiches (makes 6 4-inch quiches)

Tart Dough with thyme (recipe below)
All-purpose flour for dusting
1/2 ounce dried porcini mushrooms
1 c boiling water
1 T unsalted butter
9 ounces cremini mushrooms, halved lengthwise
2 large eggs plus 1 large egg yolk
1-1/2 tsp coarse salt
1/4 tsp freshly ground pepper
3/4 c heavy cream

1. Set six 4-inch cake rings (with 1-3/8-inch sides) on a baking sheet lined with parchment paper; set aside. Cut dough into six equal pieces. On a lightly floured surface, roll out pieces, one at a time, to 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch circle from each piece. Fit circles into cake rings, trimming dough flush with tops of rings to make tart shells. Prick bottoms all over with a fork. Freeze until firm, at least 30 minutes. Preheat oven to 400-degrees.
2. Line tart shells with parchment paper; fill with pie weights or dried beans. Bake until dough edges start to feel firm, about 20 minutes. Remove parchment and weights; continue baking until crusts are pale golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 350-degrees.
3. Soak porcini in boiling water; let soften 30 minutes. Melt butter in a large skillet over medium-high heat; cook cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes. Set aside.
4. Lift out porcini; pour soaking liquid through a fine sieve into a blender. Add porcini, eggs and yolk, salt, and pepper; blend until smooth. Add cream; blend.
5. Divide filling among tart shells. Arrange cremini in filling, cut sides up. Bake until set, about 40 minutes. Let cool at least 30 minutes before serving.


Tart Dough

1-3/4 c all-purpose flour
1/4 tsp coarse slat
1/4 c coarsely chopped chives, rosemary, or thyme (optional)
9 T (1-1/8 sticks) cold unsalted butter, cut into small pieces
1 lg egg plus 1 lg egg yolk, beaten
3 T ice water
Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixtuer and the water in a smallbowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.


Zucchini and Edame Quiche (makes 1 eight-inch quiche)

Edame are soybeans, often found in grocers' freezers. Fava or lima beans, fresh or frozen (thawed), can be substituted. If you're using fresh beans, blanch them first.

All-purpose flour for dusting
Tart Dough with rosemary (recipe above)
2 T extra-virgin olive oil
1 T plus 1 tsp minced garlic
12 ounces zucchini (about 2 med), trimmedand cut into 1/2-inch cubes
1 c frozen shelled edame, thawed
Coarse salt and freshly ground pepper
2 lg eggs
1 c heavy cream
1/2 c milk
1 c finely grated Pecorino Romano cheese (about 3 ounces)

1. Set an 8-inch cake ring (with 1-1/4-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out a rough 14-inch circle from dough. Fit circle into cake ring; roughly tear edge of dough to form a 1/4-inch collar above edge of cake ring. Prick bottom all over with a fok. Freeze until firm, at least 30 minutes. Preheat oven to 400-degrees.
2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough edges start to feel firm, about 20 minutes. Remove paper and weights, and continue baking until crust is pale golden brown, about 10 minutes (if top edges brown too quickly, tent with foil). Let cool completely on a wire rack. Leave oven on.
3. Meanwhile, heat oil in a large skillet over medium heat until hot but not smoking. Add garlic, and cook, stirring, until fragrant, about 20 seconds. Add zucchini, and cook, stirring frequently, until softened, about 4 minutes. Add edame, and cook, stiring until combined, about 1 minute. Season with 3/4 tsp salt and 1/4 tsp pepper. Let mixture cool completely.
4. Whisk eggs, cream, milk, and 1/2 tsp salt in a lg bowl; stir in zucchini mixture, scraping the bottom of the skillet, and 3/4 cup cheese. Pour into tart shell, and sprinkle with remaining 1/4 c cheese.
Bake, tentin with foil after 35 minutes, until puffed and pale golden brown, about 40 minutes. Let cool at least 30 minutes before serving.