Wild Mushroom Quiche with Walnut Crust

Deselect All

Crust:

1 1/2 cups walnuts

1 1/3 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon fine salt

1 stick unsalted butter, cut into 1-inch pieces

Filling:

3 tablespoons olive oil

1 pound mixed wild mushrooms, such as oyster, shiitake, and trumpet

3/4 pound white or cremini mushrooms, thinly sliced

Sea salt and freshly ground pepper

3 tablespoons unsalted butter

2 shallots, minced

1 tablespoon chopped fresh thyme

3 1/3 cups grated Parmesan

1/2 cup shredded Comte or Mahon cheese

3 large eggs

1 cup whole milk

3/4 cup heavy cream

2 tablespoons chopped fresh flat-leaf parsley, for garnish

Crisp greens, for serving