Mushroom and Gruyere Quiche

Pie dough either store bought or homemade (recipe in the apple tart recipe)

3 portabella mushrooms chopped into small cubes

1/2 onion chopped

2 cloves of garlic

Handful of parsley chopped

Sprig of rosemary remove leaves and chop

8 eggs

3 oz Gruyere cheese shredded

1/4 c milk

Pinch of crushed red pepper

Salt

Oil

Preheat oven to 350.

In a large skillet, heat oil over medium heat. Add the onions, garlic, and mushrooms. Season well with salt and crushed red pepper. Cook until the mushrooms are golden. Turn off heat, add the herbs, and let cool. Meanwhile, prepare the dough by rolling to 1/8 of an inch and forming to a pie pan. Crimp the pie crust if you would like (crimping can be a latter lesson). Add the cooled mushroom mixture and evenly distribute. In a large bowl, crack the eggs and add the milk and Gruyere cheese. Whisk till thoroughly mixed. Pour the egg mixture over the mushrooms. Bake for 40-50 minutes or until set.

Une tarte aux pommes (Apple Tart)

For the dough (this makes two)
    *freeze one to make latter
4 c. all purpose flour
2 sticks of butter, cubed
1 T greek yogurt
1/4 c water
pinch of salt

For the topping
3-4 granny smith apples thinly sliced
1/4 c sugar
2 T apricot preserves
1 T water

In a food processor, add the flour, salt, and 1 stick of cubed butter. Pulse until coarse and "sandy". Add the second stick of butter and pulse just until flakes of butter are visible. Mix the yogurt and water together. Add the mixture to the dough slowly until the dough is combined. The key is to add just enough water to bring the dough together. The dough may seem dry but the water will absorb after resting. Empty the dough, wrap in plastic wrap, and stick in the fridge for an hour.

Preheat oven to 350. Meanwhile, cut the dough in half. Flour your flat surface, hands, and a rolling pin with flour. Roll the dough out to 1/8 of an inch thick. Make sure to roll only in one direction-i.e. rotate the dough 90 degrees to even the circle. Transfer to a pan, I like to use a round pizza stone. Place the thinly sliced apples overlapping in rows to cover the dough. Sprinkle the sugar evenly over the apples. Bake for 30 minutes. Meanwhile, over medium heat melt the apricot preserves into the water to create a glaze. Remove the tart and brush on the apricot glaze. Continue baking for another 10-20 minutes till the dough is golden.