Quiche with Sautéed Mushrooms, Leeks and Goat Cheese

Place flour, sugar and salt in the bowl of a food processor fitted with a metal blade.

Cut the butter and shortening into small pieces and add to processor. Be sure to keep them as cold as possible.

Pulse the mixture until crumbly and the fat is in small pieces throughout the flour.

Working quickly, start the processor and add cold water until the mixture just forms a ball.

Turn out dough onto a work surface and shape into an oval.

Cut the dough in half and press the cut side down to form two disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours or up to 3 days before rolling out.

Preheat the oven to 350º.

Roll the dough out on a well-floured surface so it's 1/4-inch thick. Place the dough in a 9 inch tart pan with a removable bottom. Remove the excess dough, and crimp the edges. Chill for 15 minutes in the refrigerator.

Using a fork, poke the dough in several places and cover with parchment paper. Place dried beans or pie weights on top of the parchment, and bake the crust until it is light golden brown, about 20 minutes. Remove from the oven and cool.

While the dough is blind-baking, prepare the filling.

Heat a sauté pan over medium heat, and add the butter. Sauté the mushrooms, stirring occasionally, until caramelized around the edges.

Add the leeks, and continue to cook until softened, 3 to 4 minutes. Season with salt and pepper to taste. Set aside to cool.

In a large bowl, whisk together the eggs, heavy cream and mushroom-leek mixture.

Pour the filling into the cooled pastry shell. Dot the top of the quiche with goat cheese.

Bake on a parchment-lined sheet tray until the eggs are set and slightly puffy, about 30 minutes. Allow to cool.

Carefully remove the outer rim of the tart pan, and cut the quiche into wedges.