Mushroom Quiche

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil. Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour.

In a medium bowl, combine mushrooms, garlic, and oil. Place on prepared pan.

Bake until mushrooms are tender, 5 to 8 minutes. Let cool completely. Leave oven on.

On a lightly floured surface, roll Pecan Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Trim edges, if necessary. Freeze until firm, about 20 minutes.

Top prepared crust with a piece of parchment paper. Add pie weights. Place on a baking sheet.

Bake until crust is mostly dry and set, 35 to 40 minutes. Carefully remove parchment and weights, and bake until inside of crust is dry and edges are starting to turn golden brown, about 5 minutes more. Let cool completely. Reduce oven temperature to 325°F (170°C).

In a large bowl, whisk together cream, milk, eggs, salt, and white pepper until well combined.

In bottom of prepared crust, place mushrooms. Place tart pan on a rimmed baking sheet, and place in oven. Quickly but carefully pour cream mixture into crust.

Bake until filling is set and top is golden, 55 minutes to 1 hour and 5 minutes. Let cool completely in pan. Remove from pan before serving.

In the bowl of a stand mixer, combine 1¾ cups (219 grams) flour, half of pecans, and salt. Using the paddle attachment, add cold butter, 1 cube at a time, and beat at low speed for 3 seconds after each addition. Gradually add remaining 1 cup (125 grams) flour and remaining pecans, beating until combined. With mixer on low speed, add 3 to 4 tablespoons (45 to 60 grams) ice water, 1 tablespoon (15 grams) at a time, beating until dough comes together. (It’s OK if you don’t use all the water.)

Turn out dough onto a clean surface, and knead 3 to 4 times. Shape into a 7-inch disk, and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.