Recipe Mushroom Quiche (Pie)

Required Ingredients:

• 1 1/3 cups all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/2 cup CRISCO® All-Vegetable Shortening
• 3 tablespoons cold water
•  
• 2 tablespoons CRISCO® Oil
• 2 medium shallots, thinly sliced
• 1 pound white button mushrooms, quartered
• Coarse salt and freshly ground pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 2 large eggs
• 1 large egg yolk
• 1 pinch freshly grated nutmeg
• 6 ounces Gruyere cheese, grated

Preparing/Cooking:

• Spoon flour into measuring cup and level.
• Mix flour and salt in medium bowl.
• Cut in CRISCO® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
• Sprinkle with water, one tablespoon at a time.
• Toss lightly with fork until dough will form ball.
• Divide dough in half, if making double crust.
• Press between hands to form one or two 5 to 6-inch pancakes.
• Flour dough lightly.
• Roll into circle between sheets of waxed paper on dampened countertop.
• Peel off top sheet.
• For single crust, trim one inch larger than inverted 9-inch pie plate.
• Flip into pie plate.
• Remove other sheet and press pastry to fit.
• Fold edge under.
• Flute.
• Heat oven to 425 degrees F.
• Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking.
• Bake at 425 degrees F for 10 to 15 minutes or until lightly browned.
• Heat CRISCO® Oil in a large non-stick skillet over high heat.
• Add shallots; cook, stirring, until translucent but not brown, about 1 minute.
• Add mushrooms; season with salt and pepper.
• Cook, stirring frequently, until mushrooms release their liquid, liquid evaporates and mushrooms are a dark golden brown, about 8-10 minutes.
• Sprinkle half the cheese evenly over the bottom of the baked crust.
• Sprinkle with mushrooms and top with remaining cheese.
• Whisk together milk, cream, eggs and egg yolk in a medium bowl.
• Season with nutmeg, salt and pepper.
• Pour over cheese.
• Transfer to oven, bake at 350 degrees F until just set in the center, 30-35 minutes.
• Cool on wire rack for about 10 minutes before slicing.

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