Cremini and Porcini Quiches - thyme

Method

• Set 6 4-inch cake rings (with 1 3/8-inch sides) on a baking sheet lined with parchment paper; set aside.
• Cut the dough into 6 equal pieces.
• On a lightly floured surface, roll out the pieces, 1 at a time, to 1/8 inch thick.
• Using a cake pan as a guide, cut an 8-inch circle from each piece.
• Fit the circles into the cake rings, trimming the dough flush with the tops of the rings to make tart shells.
• Prick the bottoms all over with a fork.
• Freeze until firm, at least 30 minutes.
• Preheat the oven to 400F.
• Line the tart shells with parchment paper; fill with pie weights or dried beans.
• Bake until the dough edges start to feel firm, about 20 minutes.
• Remove the parchment and weights; continue baking until the crusts are pale golden brown, about 10 minutes.
• Let cool completely on a wire rack.
• Reduce the oven temperature to 350F.
• Soak the porcini in boiling water; let soften 30 minutes.
• Melt the butter in a large skillet over medium-high heat; cook the cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes.
• Set aside.
• Lift out the porcini; pour the soaking liquid through a fine sieve into a blender.
• Add the porcini, eggs and yolk, salt, and pepper; blend until smooth.
• Add the cream; blend.
• Divide the filling among the tart shells.
• Arrange the cremini in the filling, cut sides up.
• Bake until set, about 40 minutes.
• Let cool at least 30 minutes before serving.