Mushroom and Leek Quiche

1 ½ cups (375 ml) all-purpose flour

¼ tsp (1 ml) Kosher salt

½ cup (120 ml) cold unsalted butter, cut into small cubes

1 egg yolk

1 tsp (5 ml) distilled white vinegar

¼ cup (60 ml) ice water

3 tbsp (45 ml) olive oil

½ lb (250 g) mixed mushrooms, (cremini, shiitake, oyster or portabella) stemmed and sliced

1 small leek, white and light green parts only, rinsed and thinly sliced

2 whole cloves, garlic, minced

1 tsp (5 ml) herbs de Provence

½ cup (125 ml) dry white vermouth

4 large eggs

1 cup (250 ml) whipping cream

½ tsp (2 ml) Kosher salt

½ tsp (2 ml) freshly ground black pepper

1 cup (250 ml) shredded Gruyère cheese

In a medium bowl, sift together the flour and salt. Using a pastry blender or food processor, cut in the butter until coarse crumbs form. In a measuring cup whisk egg yolk with vinegar, stir into the flour mixture and add the ice water in a stream mixing all the time until the dough comes together in a ball. Press into a disc, wrap in plastic wrap and refrigerate for one hour or overnight.

Roll out the pastry onto a lightly floured surface into a 13-inch circle about ⅛-inch thick; press into a 9-inch fluted tart shell with a removable bottom and trim any excess. Prick all over with a fork and refrigerate for 1 hour. When ready to bake the shell, slide the Large Rack onto the second rail position from the bottom. Using the left control knob, set the oven to Convection + Bottom Heat mode. Using the right control knob, preheat the oven to 375°F. Line the shell with parchment paper or foil and fill with dried beans or pie weights. Place in the oven and bake for 20 minutes. Remove the weights and cool the shell before adding the filling. Using the right control knob, reduce the oven temperature to 350°F to bake the quiche.