Porcini Mushroom & Ricotta Quiches

Directions

1. One day before baking the quiches, roll one puff pastry to a rectangle ⅛ inch thick. Using a 4-inch round cookie cutter, cut out 6 circles. Transfer the rounds to a parchment lined sheet pan and refrigerate, reserving scraps. Roll the second puff pastry out to the same thickness as the circles, chilling in the refrigerator as needed, and cut 6 1/2-wide rings the same diameter as the circles, again reserving scraps. Reroll scraps to cut a final 4-inch round and a matching ring, with any remaining scraps designated as cook’s treat. Chill the pastry rings on a layer of parchment, set on top of the pastry round sheet pan in the refrigerator.
2. Soak the dried porcini in a small bowl with the hot water for 15 minutes to reconstitute. Transfer the softened mushrooms to the bowl of a food processor and pulse until they form a coarse paste. Add the ricotta, eggs, thyme leaves, kosher salt, generous grinds of black pepper, and nutmeg, and pulse to incorporate.
3. Lay a piece of parchment paper on a metal tray that fits inside your freezer. Scoop 2 heaping tablespoons of the ricotta-porcini cream into 6 (or 7) piles. So that the piles don't seep, you may prefer to dollop single heaping spoonfuls and freeze them for at least 20 minutes, then add the second scoop to top each, once the mixture firms up. Freeze the piles overnight.
4. The next day, heat the oven to 400°F. Arrange the puff pastry disks on a parchment-lined baking sheet and dock their centers with a fork. Using a pastry brush, paint the surface of the disks with egg wash and arrange the rings to fit flush to the edges, then paint the ring tops with egg wash. Place the frozen porcini-ricotta mixture piles into the center of each pastry, cutting away any amount that exceeds them fitting inside the border of the rings. Bake for 35 to 40 minutes or until golden all over and filling is set. As it bakes, the filling will crack as the pastries expand—this is normal.
5. While quiches bake, sauté the mushrooms. Heat a large heavy-bottomed pan over medium-high heat, and once it is hot, drizzle olive oil and swirl to coat. Add the cremini mushrooms, cut sides down, and sprinkle a pinch of salt. Sauté them undisturbed for 3 minutes. Agitate the pan, then scoot the cremini to one side. Drizzle a little more oil and add the shiitakes and another pinch of salt. Sprinkle in the cayenne and remaining thyme leaves, then stir to incorporate. Sauté mushrooms undisturbed for 3 to 5 more minutes or until they turn golden. Remove the pan from the heat and transfer mushrooms to a shallow bowl.
6. Transfer baked quiches to a serving platter. Top fillings with the mushroom mixture. Scatter all with chopped parsley, and season with freshly ground pepper and flake salt to taste.