Cremini and Porcini Quiches

Set 6 4-inch cake rings (with 1 3/8-inch sides) on a baking sheet lined with parchment paper; set aside. Cut the dough into 6 equal pieces. On a lightly floured surface, roll out the pieces, 1 at a time, to 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch circle from each piece. Fit the circles into the cake rings, trimming the dough flush with the tops of the rings to make tart shells. Prick the bottoms all over with a fork. Freeze until firm, at least 30 minutes. Preheat the oven to 400°F.

Line the tart shells with parchment paper; fill with pie weights or dried beans. Bake until the dough edges start to feel firm, about 20 minutes. Remove the parchment and weights; continue baking until the crusts are pale golden brown, about 10 minutes. Let cool completely on a wire rack. Reduce the oven temperature to 350°F.

Soak the porcini in boiling water; let soften 30 minutes. Melt the butter in a large skillet over medium-high heat; cook the cremini, cut sides down, without stirring, until deep golden brown, about 5 minutes. Set aside.