customers willing to cook up these mouth-watering mushrooms, everyond here is ready to be-- yeah, you guessed it--stuffed to the gills with fungi success. for "california country," i'm tracy sellers. >> today, we're going to make a mushroom quiche, one of my favorites. so, let's get started. let's start over here. so, we get the quiche. just use a regular pie dough. and don't be afraid of your dough. get it rolled out. i'm using a mac daddy rolling pin. it's serrated, but it rolls and doesn't get the dough sticky. so, from here... you get it rolled out to the size you want. and it's pretty fast if you work quickly with a nice, cd dough. and from--i think at this point, you have a nice shape. put this in the refrigerator and chill it down just as it is, and you can fold it. it's really tough. so, what you want to achieve is, i would get here a nice fluted pan. pie dgh is inside. just spray the inside and press this in and chill this for another 20 minutes. so, we get started with that. i'm going to slice up some of these shallots. and you can be messy with them, 'cause you want to tast