-
1
1.
-
2
For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar, and salt to a fine meal in a food processor.
-
3
Pulse in the butter until it forms a crumbly dough.
-
4
Press into the bottom and up the sides of a 9-inch springform pan.
-
5
Place on a baking sheet and bake until lightly browned, 15 to 20 minutes.
-
6
Remove and let cool.
-
7
2.
-
8
For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat.
-
9
Add the wild mushrooms, white mushrooms, and season with salt and pepper.
-
10
Cook, stirring occasionally, until soft, about 5 minutes.
-
11
Lower the heat to medium; add the butter, shallots, and thyme.
-
12
Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more.
-
13
Adjust the seasoning and set aside.
-
14
3.
-
15
Combine the Parmesan and Comte cheeses in a small bowl and set aside.
-
16
Scatter half the mushrooms and half the cheese evenly over the crust.
-
17
In a large bowl, whisk together the eggs, milk, and heavy cream until smooth and frothy.
-
18
Pour half the egg mixture over the mushrooms.
-
19
Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese.
-
20
4.
-
21
Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes.
-
22
Run a clean paring knife between the crust and the pan to separate.
-
23
Let cool slightly, about 25 minutes.
-
24
Garnish the quiche with the parsley.
-
25
Carefully remove the springform pan ring.
-
26
Cut the quiche into wedges and serve warm or at room temperature with crisp greens.
