Yep, I wanted to bake again. Surprise, surprise, right?
This time I used my excuse again that Raclette cheese CAN and IS an amazing component to a crispy, creamy, savory, sour, freshly baked quiche.
Try it out: Mushroom Rosemary Preserved Lemon Quiche.

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Mushroom Rosemary Preserved Lemon Quiche

Crust:
6 Tbs. cold butter, cubed into 1″ pieces
1 large egg
1 1/2 cups flour
1 Tbs. vinegar
2 Tbs. fresh rosemary, chopped
2-4 Tbs. ice water

Combine the flour, butter, egg, vinegar, and rosemary together in a food processor. Pulse until crumbly. Drizzle in the ice water and pulse again until a bit more doughy.
Transfer to parchment paper and form into a disc.
Top with another sheet of parchment and roll into a 11-12″ crust.
Transfer that to a pie plate, fluting the edges, and refrigerate for at least one hour.

Filling:
2 Tbs. olive oil
1 small yellow onion, diced
2 cups baby bella mushrooms, sliced
salt and pepper
1 Preserved Lemon, rinsed and thinly sliced
6 eggs
2 Tbs. fresh rosemary
1 lb. Raclette cheese, grated

Preheat the oven to 425 degrees.
In a large pot, heat the oil over medium heat and sauté the onions and mushrooms until translucent, generously seasoning with sea salt and pepper. Stir in the fresh rosemary and the Preserved Lemon Slices. Allow to cool.

In a separate bowl, whisk together the 6 eggs and cheese. Pour in the vegetable sauté and mix well.
Remove the crust from the fridge and add the filling.
Bake for 35-40 minutes, until the cheese is nice and brown and bubbly.

Allow to sit and set for several hours before slicing.