Mushroom-Broccolini Quiche With Goat Cheese

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SF Gate


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The Pastry Crust:

1 3/4 cups all-purpose flour

1/4 teaspoon kosher salt

4 tablespoons ice water

1 large egg yolk

1 tablespoon canola oil

1/4 teaspoon cider vinegar

4 ounces cold unsalted butter, cut into 1/4-inch slices

The Filling:

1 1/4 pounds mushrooms

2 ounces unsalted butter

Salt and pepper

8 to 10 stalks fresh broccolini ( 1/2 to 3/4 of a 10-ounce bundle)

2 1/2 ounces (1/3 cup) mild goat cheese

4 large eggs

3/4 cup + 2 tablespoons cream

3/4 cup + 2 tablespoons milk

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