Quiche

Crust
1 1/4 cup flour
1 tsp salt
1 tsp sugar
8 tbsp. butter, cut into cubes
3-4 sprigs of thyme
4 tbsp. ice water

Filling
1 lb mixed mushrooms(I used baby bella, shitake, and white)
1 leek
1 clove garlic
1 bunch rainbow chard(or other chard or greens)
1/4 cup goat cheese
1 cup shredded fontina
3 eggs
1/2 cup heavy cream
1/2 cup milk
chives
dash of white pepper and nutmeg
salt and pepper

For the crust, mix together first 3 dry ingredients. Use pastry cutter(or food processor if you have one) to mix in butter, until the butter is the size of small peas. Stream in 4 tbsp. of cold ice water, until the dough pulls together but is still crumbly. Knead the dough into a ball and wrap it and put it in the refrigerator for an hour. When its rested, roll it out on a floured surface and line a pie pan. Put it back in the refrigerator for 30 minutes. When baking at 350, line the crust with parchment paper and fill with baking beans for the first 20 minutes. Then, take the beans out, poke the bottom crust with a fork, and bake for 10-15 minutes until it browns. Cool the crust to put filling in.

For the filling, sauté the leeks in olive oil for 3-4 minutes, then add the mushrooms. Sauté until mushrooms have sweated out and browned. Add the chard and garlic(along with a little S&P) and sauté until the chard was wilted down.

Put the mushroom mixture in the pie crust after it has cooled. Layer the cheese over the mushrooms. Mix together the eggs, milk, cream, chives, spices, and salt and pepper. Pour the egg mixture over top of the cheese. Bake the quiche for 30-35 minutes at 350, or until cooked through and browned. Let cool 15 minutes before cutting.