Savory Pie Crust:
8 ounces flour (about 1-1/2 cup plus two tablespoons)
1/2 teaspoon salt
1 stick of cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Directions:
Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.

Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn into a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans and bake in an oven preheated to 425 degrees for 12 minutes. Remove from the oven and uncover. Let it cool slightly on a wire rack before filling.

Quiche:
2 tablespoons unsalted butter
1 cup sliced yellow onions
1/4 pound morel mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
salt and pepper to taste
3 large eggs
1-1/4 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
3 ounces goat cheese, crumbled

Directions:
Preheat the oven to 375 degrees. In a large skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring until the liquid is rendered and the vegetables are wilted, about 10 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, basil and thyme and season lightly with salt and pepper. Cook, stirring for 1 minute. Remove from heat and let cool. In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, Gruyere and crushed red pepper. Spoon the vegetable mixture into the prepared pie crust, pour in egg mixture and crumble goat cheese on top. Bake for 25 to 30 minutes until set. Remove from oven and let cool for 30 minutes before serving.

Beurre Blanc:
1/3 cup champagne vinegar
1/3 cup dry white wine
2 shallots, finely chopped
1/2 lemon, juiced
2 bay leaves
1/2 cup heavy cream
2 sticks unsalted butter, cubed
salt and pepper to taste
2 tablespoons chopped chives

Directions:
In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Reduce heat to low and remove bay leaves. Whisk in the butter in small batches. Do not let the sauce go over 130 degrees or it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives and serve over quiche immediately.

Recipe courtesy of Glenlaurel Inn, 14940 Mt. Olive Rd., Rockbridge 43149, 740/385-4070. glenlaurel.com