📖 Instructions

1. Prepare the pastry: In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Don't overmix! Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch quiche dish, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Blind bake the crust for 15 minutes. Remove from oven and let cool slightly.
3. Sauté the mushrooms: While the crust is baking, melt the butter in a large sauté pan over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and have released their moisture, about 8-10 minutes. Season with salt and pepper. Add the minced garlic and thyme; cook for another minute until fragrant. Remove from heat and set aside.
4. Prepare the filling: In a large mixing bowl, whisk together the eggs, cream, and milk. Season with salt, pepper, and a pinch of nutmeg. Stir in the sautéed mushrooms and grated smoked Tilsit cheese.
5. Assemble the quiche: Pour the mushroom and cheese mixture into the pre-baked quiche crust. Spread evenly to ensure the mushrooms and cheese are distributed throughout. Carefully place the quiche dish in the preheated oven. Bake for 30-40 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
6. Let the quiche cool slightly before slicing and serving. Garnish with fresh thyme sprigs, if desired. Serve warm or at room temperature. A slice of this pairs wonderfully with a light salad, a perfect brunch option, really hitting the spot on a Sunday morning.