Farm to table Mushroom Quiche

For the filling
8 large eggs
1/2lb mushroom medley
1 onion
2 cloves garlic
Optional filling ideas
Basil (you know where its at!!)
Cheese * I used nickle city dill cheese curds!
For the crust (I use a food processor because I'm lazy)
1 1/2-2 cups flour
1/2 cup butter or coconut oil-cold
1 tsp apple cider vinegar
1 tsp salt
2 tbsp cold water
Make the crust first. Blend all ingredients in the food processor untilthe mixture comes together and forms small crumbs.
Form into a ball. If you can, roll out into a circle about 11inches in diameter. If the ball is too sticky, you may need to refrigerate it for 30 minutes and dust your counter with some flour before rolling.
For the filling:
Chops your onion, garlic, and mushrooms into bite sized pieces and saute over medium heat until softened.
Preheat oven to 350.
Press your rolled out crust into a 9 or 10 inch pie plate and add your filling. Whisk 8 eggs (can add a bit of milk for a softer quiche). Add shredded cheese and sakt and pepper. Bake for 20-30 minutes or until the quiche doesn't giggle (this metric is debatable but it's how i go about it)