-
1
For Pastry: Sift together the flour and salt.
-
2
Using a pastry blender, cut the shortening in until mixture resembles cornmeal.
-
3
Slowly sprinkle ice water over the top, while tossing the mixture up from the bottom of the bowl with a fork.
-
4
Gather the dough into a ball, using only enough water to hold the ball together.
-
5
Wrap ball in waxed paper and refrigerate for 20 minutes.
-
6
Remove from fridge and roll out into a circle which is 2 inches larger than the diameter of the pie pan being used.
-
7
Put dough into pan.
-
8
Place a piece of aluminum foil on the bottom and up the sides of the pie pan.
-
9
Fill with dry beans (this will stop the pastry from puffing up during baking).
-
10
Bake in preheated 450F degree oven, on lowest rack, for 12 minutes.
-
11
Take from oven and remove beans and foil (be careful, they will be hot).
-
12
Meanwhile, prepare filling: Melt butter, add onions and cook for 1 minute.
-
13
Stir in mushrooms, 1 tsp salt and lemon juice.
-
14
Cook, stirring occasionally, until mushrooms are done and all the liquid has evaporated.
-
15
Continue frying the mushrooms in the butter for about 1 minute.
-
16
In a large bowl, beat the eggs and cream together.
-
17
Add the remaining salt, pepper and nutmeg.
-
18
Stir in the mushrooms.
-
19
Pour into prepared pastry shell, sprinkle with swiss cheese and dot with softened butter.
-
20
Bake in preheated 350F degree oven for 35 minutes or until quiche is puffy and browned, and a knife inserted into center comes out clean.
-
21
Let sit for 10 minutes before serving.
