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Ingredients

• 1 cup all-purpose flour
• 6 tablespoons unsalted butter, cut into pieces and thoroughly chilled
• â…› teaspoon salt
• 1 large egg, lightly beaten
• 1 cup dried porcini mushrooms
• 2 cups boiling water
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• salt and freshly ground pepper
• 1 tablespoon finely chopped flat-leaf parsley
• ½ cup heavy cream
• 1 large egg
• 1 large egg yolk
• ½ cup shredded Fontina cheese
• 1 tablespoon snipped chives

Description

This Simple, Tasty Appetizer Originated, I Think, With Daniel Boulud -- But There Are Probably Dozens Of Variations. It Is, Essentially, A Little Mushroom And Cheese Quiche. I Have Served This As Part Of A Sunday Brunch, As A Dinner Appetizer, And As A Si

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