Stack two refrigerated pie crusts on top of each other and fold into quarters. Press the dough layers together, shape into a 6 inch disk, wrap tightly in plastic and refrigerate for at least 1 hour. Mist a 9” round by 2” deep tart pan with removable bottom.. Unwrap the pastry disk and set it on a floured surface. If the dough is too firm to roll, let it stand for 10 to 20 minutes. Dust the surface of the dough with flour and using a rolling pin, roll it to a 14” round about 1/8” thick, rotating often and dusting with flour as needed to prevent sticking. Fold the dough round in half, then in half again, forming a wedge. Transfer the dough to the tart pan, positioning the tip of the wedge a the center. Unfold the dough and ease it into the corners and up the sides of the pan. Roll the rolling pin across the top of the pan to trim off the excess dough. Refrigerate uncovered until the dough is firm, about 1 hour. Heat the over to 450 with a baking stone on the middle rack.
In a large bowl, whisk the eggs. Add the creme fraiche and whisk until thoroughly combined. Add the cream, cayenne, nutmeg and 1/2 teaspoon each of salt and pepper, then whisk until well blended. Cover and refrigerate until ready to use.
In a nonstick 12” skillet over medium-high, melt the butter. Add the onion, mushrooms and 3/4 teaspoon salt, then cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, the onion is softened and the mixture browns, 12-15 minutes. Add the wine and cook, stirring, until fully evaporated, about 3 minutes. Set aside to cool.
Stir the bacon and thyme into the cooled mushroom mixture.. Distribute the mixture evenly in the chilled pastry, then top with the cheese. Set the tart pan on a rimmed baking sheet. Slowly pour in the egg-cream mixture, allowing it to seep in. Carefully slides the baking sheet onto the hot baking steel, then immediately reduce the oven to 350 Bake until the quiche jiggles slightly at only the center, 55 to 65 minutes (the center should reach 165 to 170 degrees. Lay a sheet of foil over the quiche if the surface browns too much.
Transfer the quiche directly to a wire rack and cool until barely warm to the touch. Remove the outer ring. Cool completely.
You can place individual slices on a parchment lined baking sheet and heat at 450 for 8-10 minutes.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 356 (63%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 389.5mg||120 %|
|Sodium 727mg||25 %|
|Potassium 382.7mg||10 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 26.9g|
|Protein 23.4g||33 %|
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Calories per serving: 562
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