5 cups (about 28oz) assorted mushrooms, sliced (cremini, portobello, and button mushrooms all work well, use what you have/can forage! But make sure to include some shiitake too)
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 and use dried beans or rice as baking weights. Bake initially for 12 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 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 cannabis olive oil in a large nonstick skillet over medium 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 cannabis heavy cream, milk, and eggs in a medium bowl. Stir in nutmeg, salt and pepper.
Putting it together: Place the pie pan on a rimmed baking sheet to catch any leaks. Sprinkle half of the grated Gruyere and swiss 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.
Bake at 350°F until the center is just set, still a little jiggly, 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