Recipe information
Yield
makes six 4-inch quiches
Ingredients
Preparation
Step 1
Set 6 4-inch cake rings (with 1 3/8-inch sides) on a baking sheet lined with parchment paper; set aside. Cut the dough into 6 equal pieces. On a lightly floured surface, roll out the pieces, 1 at a time, to 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch circle from each piece. Fit the circles into the cake rings, trimming the dough flush with the tops of the rings to make tart shells. Prick the bottoms all over with a fork. Freeze until firm, at least 30 minutes. Preheat the oven to 400°F.
Step 2
Line the tart shells with parchment paper; fill with pie weights or dried beans. Bake until the dough edges start to feel firm, about 20 minutes. Remove the parchment and weights; continue baking until the crusts are pale golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce the oven temperature to 350°F.
Step 3
Soak the porcini in boiling water; let soften 30 minutes. Melt the butter in a large skillet over medium-high heat; cook the cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes. Set aside.
Step 4
Lift out the porcini; pour the soaking liquid through a fine sieve into a blender. Add the porcini, eggs and yolk, salt, and pepper; blend until smooth. Add the cream; blend.
Step 5
Divide the filling among the tart shells. Arrange the cremini in the filling, cut sides up. Bake until set, about 40 minutes. Let cool at least 30 minutes before serving.
