Mushroom Quiche

From The Great American Baking Book – Patricia Lousada

1 pound fresh mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 clove garlic, finely chopped
1 tablespoon lemon juice
salt and pepper
2 tablespoons finely chopped parsley
3 eggs
1 ½ cup whipping cream
½ cup freshly grated Parmesan cheese

for the crust
1 ¼ cups flour
½ teaspoon salt
6 tablespoons cold butter, cut into pieces
3 tablespoons cold margarine, cut into pieces
3-4 tablespoons ice water

1. For the crust, sift the flour and salt into a bowl. Cut in the butter and margarine with a pastry blender until the mixture resembles coarse crumbs. Stir in just enough water to bind.
2. Gather into a ball, wrap in wax paper and refrigerate for 20 minutes.
3. Place a baking sheet in the center of the oven and preheat to 375 degrees F.
4. Roll out the dough 1/8 inch thick and transfer to a 9-inch tart pan. Trim the edge. Prick the base all over with a fork. Line with crumpled wax paper and fill with pie weights (or uncooked rice or beans). Bake for 12 minutes. Remove the paper and weights and continue baking until golden, about 5 minutes more.
5. Wipe the mushrooms with a damp paper towl to remove any dirt. Trim the ends of the stalks, and slice thinly.
6. Heat the oil and butter in a frying pan. Stir in the mushrooms, garlic, and lemon juice. Season with salt and pepper. Cook until the mushrooms render their liquid, then raise the heat and cook until dry.
7. Stir in the parsley and add more salt and pepper if necessary.
8. Whisk the eggs and cream together, then stir in the muishrooms. Sprinkle the cheese in the prebaked shell and pour the mushrrom filling over the top.
9. Bake until puffed and brown, about 30 minutes. Serve the quiche warm.