Mushroom and Thyme Quiche (French Savory Pie)

In a large bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour until the mixture resembles coarse crumbs. Gradually add the ice cold water, mixing quickly until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and cook for another 5-7 minutes until softened and lightly browned. Stir in the minced garlic and thyme leaves, cooking for 1 more minute. Remove from heat and let cool slightly.

Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled dough and carefully transfer it into a 24-26 cm (9-10 inch) tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 5 minutes until lightly golden. Remove from oven.

In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg. Stir in half of the grated cheese and the cooled mushroom mixture. Pour the filling into the pre-baked crust, then sprinkle with the remaining cheese. Bake at 190°C (375°F) for 35-40 minutes, or until the quiche is golden brown and the center is set. Let it rest for 10-15 minutes before slicing.