📖 Instructions

1. Prepare the Crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and shortening. Use a pastry blender or your fingers to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. Little chunks of butter are ok!
2. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix; you want to avoid developing too much gluten. The dough should be moist but not sticky.
3. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This will help relax the gluten and make the dough easier to roll out.
4. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish. Trim any excess dough and crimp the edges to create a decorative border. I like to use a fork for a simple crimp!
5. Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes. Remove the parchment paper and pie weights, then bake for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
6. Prepare the Mushrooms: While the crust is baking, heat the olive oil and butter in a large skillet over medium heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they are tender and have released their moisture, about 8-10 minutes. Season with salt and pepper. Remember, patience is key here!
7. Add Aromatics: Stir in the minced garlic and fresh thyme leaves. Cook for another minute until fragrant. Remove from heat and set aside.
8. Whisk the Eggs: In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt, pepper, and a pinch of nutmeg. Don't skimp on the nutmeg – it adds a lovely warmth!
9. Assemble the Quiche: Sprinkle half of the grated Provolone cheese evenly over the bottom of the pre-baked crust. Spread the sautéed mushrooms over the cheese. Pour the egg mixture over the mushrooms and cheese. Top with the remaining Provolone cheese.
10. Bake the Quiche: Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown. A knife inserted near the center should come out clean.
11. Cool and Serve: Let the quiche cool for at least 15 minutes before slicing and serving. Garnish with fresh thyme sprigs, if desired. Enjoy every last bite!