Prep 45 min. Cook 30 min.
1 9” unsweetened pie crust
2 Tbsp. Il Casolare Extra Virgin Olive Oil
2 Tbsp.tablespoon chopped shallots
6 oz. Swiss or Gruyère cheese, grated (1 1/2 cups)
1/4 lb dried Lobster Mushrooms
1/2 cup whole milk
1/2 cup heavy cream
3 eggs, graded large
Trapani Sea Salt, freshly ground Szechuan Pepper, pinch of nutmeg
Preheat the oven to 350 degrees. Position a rack in the middle of the oven.
Reconstitute Lobster Mushrooms. Remove mushrooms from liquid and squeeze dry letting the liquid fall back into the bowl. Rinse the mushrooms well and dry on paper towels. Place a coffee filer (we prefer the natural brown ones) into a strainer. Pour the liquid from the mushrooms into the strainer. Set the liquid aside.
In a large frying pan, heat the Il Casolare Olive Oil over medium heat. Do not let the oil reach the smoking point. Add the shallots and sauté just until they are translucent. Stir frequently. Add the reconstituted mushrooms, and their liquid. Season with salt and pepper to taste.. Cook until mushroom liquid evaporates. Stir frequently to prevent mushrooms and shallots from sticking to the pan..
Whisk together milk, cream, eggs and the pinch of nutmeg. Add Trapani Sea Salt and Szechuan pepper to taste.
Sprinkle half the cheese on top of the pie crust. Spread the Lobster Mushrooms over the cheese and then top with remaining cheese. In a steady stream pour the egg mixture over the cheese and mushrooms.
Transfer the quiche to the oven. Bake 30 min. Cool on a rack for 10-15 minutes. Serve warm with a green salad on the side.