Mushroom Quiche

I tried this recipe a few months back and it was really good,I have a picture but I couldn't transfer it to this computer.

Serves 8
1 pound fresh mushrooms
2 tablespoons olive oil
1 tablespoon butter
1 clove of garlic,finely chopped
1 tablespoon fresh lemon juice
salt and pepper
2 tablespoons finely chopped parsley
3 eggs
1 1/2 cups whipping cream
1/2 cups grated Parmesan cheese

Crust:
1 1/4 cups flour
1/2 teaspoon salt
6 tablespoons cold butter,cut in pieces
3 tablespoons cold margarine,cut in pieces
3-4 tablespoons ice water


1For the crust,sift flour and salt into a bowl.Cut in the butter and margarine with a pastry blender until the mixture resembles coarse crumbs. Stir in just enough water to bind.

2.Gather into a ball,wrap in wax paper and refrigerate for 20 minutes.

3.Place a baking sheet in the center of the oven and preheat to 375 degrees.

4.Roll out the dough 1/8 inches thick and transfer to a 9-inch tart pan.Trim the edge.Prick the bake all over with a fork.Line with crumbled wax paper and fill with pie weights.Bake for 12 minutes.Remove the paper and weights and continue baking until golden,about 5 minutes more.

5. Wipe the mushrooms with a damp paper towel to remove any dirt.Trim the ends of the stalks,place on a cutting board,and slice thin.

6. Heat the oil and butter in frying pan.Stir in the mushrooms,garlic,and lemon juice.Season with salt and pepper.Cook until the mushrooms render their liquid,then raise the heat and cook until dry.

7.Stir in the parsley and add more salt and pepper if necessary.

8.Whisk the eggs and cream together,then stir in the mushrooms.Sprinkle the cheese in the prebake shell and pour mushroom filling over the top.

9.Bake until puffed and brown,about 30 minutes.Serve the quiche warm.