Dear friends are well, “dear.”
She was getting ready to travel. She already has WAY too much on her plate. Her “backpack” is full. I beg her to unpack, even just a little at a time, but she’s such a giver. Things are hard right now. But, I love this lady to the moon and back.
So, I baked her a quiche. Yes, of course, I did.
So that she had one less meal to worry about for herself and the family before heading out of town for a much deserved celebration!
Wild Mushroom Sage Walnut Lemon Quiche – and an exquisite bottle of wine, as well!

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Wild Mushroom Sage Walnut Lemon Quiche

Crust:
2 cups all purpose flour
8 Tbs. ice cold butter, cubed into 1″ pieces
1 large egg
juice and zest of 1 fresh lemon
2-3 Tbs. ice cold water

Filling:
4 Tbs. butter
2 oz. dehydrated wild mushrooms
1 medium shallot, minced
2 Tbs. fresh sage, chopped
sea salt and pepper
5 large eggs
12 oz. Gruyere cheese, shredded
12 oz. walnut pieces, divided
juice of 1/2 lemon

Preheat the oven to 425 degrees.

In the bowl of a large food processor, combine the flour, butter, egg, lemon juice, and zest. Pulse until crumbly. Drizzle in the ice water and pulse until doughy and crumbly.

Transfer to parchment paper. Top with another layer of parchment and form into a dough ball. Roll out into an 11″ round.
Transfer to a pie plate and flute the edges.

Meanwhile, soak the dehydrated mushrooms in enough water to cover, for about 10 minutes.

Melt the butter in a large stock pot over low heat. Add the shallots and sea salt and pepper and sauté until golden brown.

Drain the rehydrated mushrooms and add to the skillet, along with all but 1/4 cup walnuts. Add the sage and continue to cook until the mushrooms seem “done,” about 5 minutes.

Transfer to a large bowl.
Whisk in the eggs, the shredded cheese, and the lemon juice.

Transfer to the prepared pie crust and top with the remaining chopped nuts and any extra sage.

Bake for about 35 minutes, until bubbly and golden brown.

Remove from the oven and allow to cool completely before slicing and serving with a generous glass of Pinot Noir!