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1
In a large bowl combine the flour, salt and oil.
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2
With a fork, stir in 2 tablespoons of the water and mix gently just until the dough comes together.
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3
Add the remaining water, one teaspoon at-a-time, if necessary to make a dough that forms large moist clumps.
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4
Press the dough into a pie pan and freeze for 15 minutes.
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5
Set the over to 400 degrees.
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6
Line the crust with foil, shiny side down.
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7
Bake the crust for 10 minutes.
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8
Remove the foil and continue baking for 8 minutes or until lightly browned.
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9
NOTE:.
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10
To spread the pie dough evenly in the pan, start by gently pressing the dough into an even layer on the bottom of the pan.
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11
Using your palm, press the dough from the center out, so the dough rises up the side of the pan just beyond the rim.
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12
Press the dough into a thick ribbon at the edge of the pie plate and crimp it by pinching it.
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13
Filling:.
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14
In a bowl whisk together the eggs, cream, salt and pepper, until foamy.
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15
In a large skillet over medium heat, melt the butter.
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16
Add the onion, salt and pepper.
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17
Cook, stirring often, for 8 minutes.
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18
Add the mushrooms and cook, stirring occasionally, for 5 minutes or until they release their liquid.
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19
Turn up the heat and cook 5 minutes more or until the juices evaporate.
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20
Spread the mushroom mixture in the pie crust.
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21
Top with cheese.
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22
Set the pie crust on a rimmed baking sheet.
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23
Pour in the egg mixture.
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24
Transfer the pan to the middle rack of the oven.
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25
Bake the quiche for 20 to 25 minutes or until it is golden and set in the middle.
