Prep 45 min. Cook 30 min.
1 9” unsweetened pie crust
2 Tbsp extra virgin olive oil
2 Tbsp tablespoon chopped shallots
6 oz. Swiss or Gruyère cheese, grated (1 1/2 cups)
1/4 lb dried porcini mushrooms
1/2 cup whole milk
1/2 cup heavy cream
3 eggs, graded large
Salt, freshly ground pepper, pinch of nutmeg
Preheat the oven to 350 degrees. Position a rack in the middle of the oven.
Soak the porcini mushrooms for about 30 minutes in enough warm water to cover. Remove mushrooms from liquid and squeeze dry letting the liquid drain back into the bowl. Rinse the mushrooms well and dry on paper towels. Place a coffee filer (we prefer the natural brown ones) into a strainer. Pour the liquid from the mushrooms into the strainer. Set the liquid aside.
In a large frying pan, heat the extra virgin olive oil over medium heat. Do not let the oil reach the smoking point. Add the shallots and sauté just until they are translucent. Stir frequently. Add the reconstituted mushrooms, and their liquid. Season with salt and pepper to taste.. Cook until mushroom liquid evaporates. Stir frequently to prevent mushrooms and shallots from sticking to the pan..
Whisk together milk, cream, eggs and the pinch of nutmeg. Add salt and pepper to taste. For a special treat use OliveNation Italian sea salt.
Sprinkle half the cheese on top of the pie crust. Spread mushrooms over the cheese and then top with remaining cheese. In a steady stream pour the egg mixture over the cheese and mushrooms.
Transfer the tarta to the oven. Bake 30 min. Cool on a rack for 10-15 minutes. Serve warm with a green salad on the side.
Source: Thanks to OliveNation at http://www.olivenation.com/recipe-50/Tarta-ai-Funghi-%28Porcini-Mushroom-Quiche%29.asp