Mediterranean quiche

Ingredients:

• 110 g chopped artichoke
• 110 g of washed and sliced ​​mushrooms
• 110 g chopped sun-dried tomatoes in oil (drained)
• 2 tbsp (30 g) butter
• 1 cup of onion, sliced ​​into half rings
• 1 teaspoon crushed garlic
• 3 tablespoons chopped fresh basil
• 2 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 eggs category CO
• 1 and 1/4 cups low-fat cream (10-12%)
• 1/2 tbsp. grated gruyere cheese
• 1/2 tsp crushed red pepper
• Savory Pie Crust (see recipe below)
• 85 g crumbled goat cheese

Savory pie base:

• 225 g wheat flour (about 1.5 cups plus 2 tbsp)
• 1/2 tsp salt
• 110 g cold butter, cut into 0.6 cm pieces
• 2 tbsp. solid vegetable cooking fat
• 3 tablespoons of ice water

Preparation:

1. Preheat oven to 190°C.
   
   In a large skillet, melt the butter over medium-high heat. Add the onion and artichokes and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid has released and the vegetables have softened, about 10 minutes. Add the garlic and cook for 1 minute.
   
   Add tomatoes, basil, thyme, and a light seasoning of salt and pepper. Cook, stirring, for 1 minute. Remove from heat and let cool.
2. In a bowl, whisk the eggs with the cream. Add salt, pepper, grated Gruyère cheese, and crushed red pepper.
   
   Spread the vegetable mixture into the prepared pie crust, pour in the egg mixture, and sprinkle with crumbled goat cheese. Bake for 25-30 minutes, until the filling is set. Remove from the oven and let cool for 30 minutes before serving.
   
   Savory pie base: Sift the flour and salt into a large bowl. Using your hands, mix in the butter and fat, working the flour and fat through your fingers until the dough begins to stick together and forms small, pea-sized pieces. Stir in the ice water until it's incorporated, being careful not to overmix.
3. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Place it on a lightly floured surface and roll it out into a circle 28 cm in diameter.
   
   Spoon the dough into a 9-inch (23 cm) pie pan, trimming any excess and pressing it into the edges. Line the bottom with parchment paper and fill with filling or dried beans. Bake for 12 minutes. Remove from the oven and peel off the parchment. Let cool slightly on a wire rack, then add the filling.
   Exit: 1 pie crust