Eringi and Zucchini Quiche

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Pie Crust:

• I love the following pie recipe from "serious eats" the best so far. The method was a little adjusted for my preference. 
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• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 2 1/2 sticks (20 tablespoons) unsalted butter, cut into 1/4-inch pats

1. Dice butter and chill it in the freezer.
2. Put 1 1/2 cup flour, sugar, salt in the processor.
3. Add in the butter in the processor and pulse about 25 short times.
4. Add in the remaining 1 cup flour and pulse about 5 short times until the dough starts to collect in clumps.
5. Add 4 tbs cold water in the processor and mix gently by spatular and 4 - 5 pulse.
6. Add in remaining 2 tbs cold water and pulse 2- 3 short times.
7. Fold the dough until it becomes like a ball in a bowl and wrap it with saran wrap.
8. Leave the dough in the fridge for at least a half an hour before use.
9. Shape the dough in a dish and make holes with a fork at the bottom of the dough.
10. Place aluminum foil over the dough in a dish and cut a circle in the center of the foil and bake the bottom of the crust on the top rack at 365 F (185 C) for 10 minutes before pouring in a filling.

Filling:

• 1.5 tbs olive oil
• 1 shallot
• 3 cloves of garlic
• 1.5 - 2 large eringi
• 1 medium zucchini
• 1/2 big sweet potato, diced
• 1/2 cup spinach or kale
• 4 large eggs
• 1/3 cup and a half 1/4 cup heavy milk 
• 1/3 cup and a half 1/4 cup whole milk
• 3/4 cup shredded mozzarella cheeze
• 1/2 cup parmesan cheese, grated
• 100 g cheddar cheese, diced
• *1/4 & 1/8 tsp salt
• *a pinch of pepper  and some ground pepper
• *1 1/8 tsp thyme
• *1 1/8 tsp oregano

          *Can be adjusted for flavor preference

1. To bake pie sheet, put aluminium foil all around and cut the center in circle and put pie weights in the center. Bake for 5 minutes at 375°F and remove pie weights to bake it for another 10 minutes.
2. Heat olive oil and cook all the vegetables with garlic, except for spinach.
3. Beat eggs in a bowl and add in heavy milk & milk (take some egg mixture on the side for baking pie crust edge).
4. Add the cooked vegetables, cheese and spinach in the egg mixture.
5. Flavor with salt, pepper, oregano, tyme and pour in the pie crust.
6. Bake with aluminium foil for 50 - 55 minutes at 375°F and remove the foil and brush egg mixture (from step 2) on the edge of the crust to bake it for another 3 - 5 minutes.

Cafe O'Lei Butter Cream Cake