1 1/4 cups Blends by Orly Sydney Blend
1/2 teaspoon salt
1 teaspoon granulated white sugar
8 tablespoons cold unsalted butter, diced
2-3 tablespoons ice cold water
Extra Sydney Blend for rolling
Preheat: the oven to 450 degrees F. Heavily grease a tart or pie tin with butter.
Mix: In the bowl of your stand mixer with the paddle attachment, place the Sydney Blend, salt, and sugar and process until combined. Add the cold butter and mix on low speed until the mixture is crumbly like course bread crumbs. Pour the ice water, gradually, and mix on medium-high speed until the dough comes together, about 3 minutes. Turn the dough out onto your counter and gather into a ball. Flatten into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for about 30 minutes, or until firm enough to roll out.
Shape: On a surface lightly floured with Sydney Blend, roll out the pastry to fit a 9 inch (23 cm) pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry as you roll from the center outwards. When the pastry is rolled to the desired size, lightly roll the dough around your rolling pin, and unroll onto the top of your pie pan. Lightly press the pastry onto the bottom and up the sides of the pan. If the dough breaks, simply stick it back together with your hands like play dough. Trim around the edges of the pastry.
Bake: Using a fork, poke holes all over the surface of your pastry crust. This will prevent it from bubbling up during baking. Par-bake for 8 minutes. This will help keep the crust crispier when you add the filling.
1 cup onions, chopped
10 ounces shiitake mushrooms, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
4 ounces (1 package) Sincerely, Brigitte® Truffle Goat Cheese
1 large egg yolk
3 large eggs
½ cup heavy cream
½ cup whole milk
black pepper and salt to taste
Preheat: The oven to 350 degrees.
Chop: The onions to measure 1 cup. Remove the stems from the mushrooms and discard. Slice the mushroom caps very thinly to measure 10 ounces.
Sauté: Heat a medium sauté pan with 1 Tbsp olive oil over medium heat. Once oil is warm, add the onions. Season with salt and pepper and cook until onions are soft and caramelized, about 7-10 minutes. Stir often.
Once onions are caramelized, add the shiitake mushrooms and place the pan back over medium heat. Season with salt and pepper again. Cook until the moisture in the mushrooms has evaporated. Then add the butter and continue to cook until mushrooms are caramelized, about 7-10 minutes. Continue to stir often. Remove the mushrooms and onions from the stove and let cool for about 5 minutes.
Mix: Crack the egg and separate the yolk from the white. Place the yolk in a medium mixing bowl. Crack the remaining eggs into the same bowl with the yolk. Whisk to combine well, then whisk in the heavy cream and milk. Season with salt and pepper.
Assemble: Once the mushroom and onion mixture is slightly cooled, build the quiche. Keep the prepared pie crust in the tin and place it on a sheet pan covered with parchment paper. Scatter half the mushroom and onion mixture on the bottom of the crust and top with half the goat cheese. Finish with another layer of mushroom and onion, then the remaining goat cheese. Pour the egg and milk mixture into the pie shell evenly over the filling.
Bake: Transfer the sheet pan with the quiche to oven. Cook for 20 minutes, then rotate the sheet pan to ensure even cooking. Bake for another 15-25 minutes until eggs are set and crust is golden. Test the quiche by shaking the pan. If the center is still runny, continue baking. If center is set, yet soft, remove from oven. Eat and enjoy!