I keep adding to my autumn and winter cookbooks. I'm going to have to start weeding out recipes or rearranging them, but this one is a keeper. I didn't make it in time for the full moon, but you certainly can make it for the next one.
Note: Yes, the photos are out of order. I really suck at technology. Sorry! At least the steps of the recipe are in order. ;)
Melt about 3-4 tablespoons of butter on medium-low heat. Add 6 ounces (1 package) of portobello mushroom caps, coarsely chopped. Add 2 minced shallots and 2 minced cloves of garlic. Season with sea salt, freshly cracked black pepper, and 1/4 teaspoon nutmeg. Cook until softened, about 12 minutes.
Place the softened mushroom mixture in a food processor and pulse until you have a coarse paste. Spread on the bottom of a blind-baked pie crust.
Top the mushroom mixture with 1/2 cup grated Gruyere.
Place 4 eggs and 1/4 cream in the food processor. Season with salt and pepper. Whip for a few seconds until combined. Slowly pour this mixture over the mushrooms.
Bake quiche in a 350-degree oven for 20-25 minutes, until set. Cool for 15 minutes before slicing.