Step 1

Prepare the pastry crust: In a bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, work in the butter until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2

Preheat oven to 400°F (200°C).

Step 3

Sauté the mushrooms: Heat olive oil and butter in a large skillet over medium heat. Add the mushrooms and shallot, and cook until softened and lightly browned, about 5-7 minutes. Stir in brandy or wine (optional), cook for a minute, then season with salt and pepper.

Step 4

Blind bake the crust: On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch springform pan, pressing the dough evenly into the bottom and sides. Prick the bottom with a fork several times. Cover with parchment paper and pie weights or dried beans. Bake for 8-10 minutes, then remove the weights and paper. Bake for 2-3 minutes more, until the crust is lightly golden.

Step 5

Finish the filling and bake: In a bowl, whisk together cream and eggs. Stir in the cooked mushrooms, cheese, and ¼ teaspoon salt. Pour the filling into the prepared crust, dot with butter pieces, and bake for 25-30 minutes, or until the filling is set and golden brown.

Step 6

Let the quiche cool for at least 15 minutes before slicing and serving.

Tips:

• You can use a store-bought pie crust dough if you're short on time.

• Feel free to use different types of mushrooms, such as cremini, shiitake, or oyster mushrooms.

• If you don't have any brandy or wine, you can substitute it with additional chicken broth or water.

• For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth.