The crust is the only thing to slow you down with this one, so you have a couple choices. Make it a day or two ahead or make an easier crust. As much trouble as this pastry gave me while “rolling it”, it was pretty forgiving of being rolled+pressed into the tart pan, and turned out crispy and delicious when baked. The thyme is the star here, so definitely try to get some fresh sprigs.
I would call this a tart, not a quiche, as it is quite low-profile on the custard dimension, but it is delicious! A great one for brunch, lunch or dinner.
Recipe for Mushroom and Shallot Quiche, p. 162 , from Around My French Table, by Dorie Greenspan