1 pound assorted mushrooms, quartered or sliced (include some shiitakes)
Freshly ground pepper
1/2 cup milk
1/2 cup cannabis infused heavy cream
3 large eggs
1 - 1 ½ c gruyere/swiss grated cheese from Trader Joe’s
Roll out pie dough into 9” pie pan and freeze in pie pan for 30 min. Or use frozen pie dough already in a pan.
Pre-bake crust: Preheat oven to 350°F. Line the crust with aluminum foil or parchment paper, pushing into the bottom edge. Fill it at least two-thirds with baking weights—dried beans or rice. Bake initially for 15 minutes, then remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 5-10 minutes or until lightly golden. Let cool on a rack while you make the filling.
Sauté shallots and mushrooms: Heat oil in a large nonstick skillet over medium high heat. Sauté the shallots for a minute, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms release all of their moisture, and get well browned, about 10 minutes.
Make the egg cream milk filling: Whisk together the cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper.
Assemble the quiche: Place the pie pan on a rimmed baking sheet to catch any leaks. Sprinkle half of the grated Gruyere over the bottom of the crust. Spread the mushrooms and shallots over the cheese in an even layer, and sprinkle with the remaining cheese. Pour the egg mixture over the mushrooms and cheese in the crust.
Put the baking sheet with the pie pan in the oven and bake at 350°F until the center is just set, still a little wiggly, about 30 to 35 minutes.
Remove to a rack and let cool for 20 minutes before slicing.
This quiche is great for breakfast, lunch or dinner. Store in fridge for up to a week or freeze for up to 2 months. Makes 6 Servings