over-the-top mushroom quiche

INGREDIENTS

• 2 cups (250 grams) all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 cup (2 sicks or 225 grams) very cold unsalted butter, cut into a small dice
• 1/4 cup (60 ml) water, ice cold
• Neutral oil, for brushing springform
• 1 tablespoon (15 ml) olive or vegetable oil
• 2 pounds (905 grams) mushrooms (see Note up top for suggestions)
• Salt and freshly ground black pepper
• 1 tablespoon (15 grams) unsalted butter
• 2 shallots, minced (I used 4 small because I’m a rebel)
• 1 tablespoon fresh thyme, minced (use 1 teaspoon only if dried/jarred)
• 3/4 cup (2 1/2 ounces or 70 grams) Comte, Emmantel or Gruyere, grated
• 2 cups (475 ml) milk
• 2 cup (475 ml) heavy cream
• 6 large eggs, lightly beaten
• Freshly grated nutmeg (optional)