Mushroom Quiche

Make the crust: on a clean surface, combine flour, salt, and cold butter

Use a large knife to cut the butter into small pieces

Mix until it forms a crumbly mixture

Create a depression in the center and add the egg and water

Mix quickly with a fork

Slightly knead the dough to form a ball

Wrap it in plastic wrap and refrigerate for about 30 minutes

Preheat the oven to 180°C (medium)

Use a rolling pin to roll out the dough over the bottom of a removable pie dish, 25cm in diameter

Use a knife to trim the edge and place the crust in the pie dish

With the remaining dough, form small rolls

Press them with your fingers against the side of the pie dish to cover it

Trim the edge again

Pierce the bottom of the crust with a fork in several places

Line the crust with aluminum foil

Bake in the preheated oven until firm (about 15 minutes)

Remove the foil and return to the oven for another 5 minutes, or until lightly browned

Remove from the oven and reserve

Keep the oven at 180°C

Make the filling: in a small bowl, combine dried mushrooms, hot water, and let it soak until soft (about 20 minutes)

Drain well, chop finely, and set aside

In a medium skillet, heat butter and onion over medium heat, stirring occasionally with a wooden spoon, until the onion is softened (about 4 minutes)

Add the reserved mushrooms and cook, stirring occasionally, for about 2 minutes

Add the wine and cook over high heat, stirring constantly, until it evaporates (about 2 minutes)

Transfer to the reserved crust

In a small bowl, whisk together eggs, milk, salt, and pepper

Spread carefully over the mushroom mixture

Sprinkle with Parmesan cheese

Bake in the preheated oven until the filling is firm (about 25 minutes)

Unmold onto a platter and serve immediately.