In a pan, add 1 tablespoon Cabot unsalted butter and 1 tablespoon of olive oil. Heat to medium heat. Add all of the mushrooms and saute for 7 to 9 minutes. Season lightly with salt and pepper. Stir in the balsamic vinegar, cook for 1 more minute and transfer to a bowl.
Wipe out that pan and heat to medium once again. Add 1 tablespoon of olive oil and the red onions. Season lightly with salt and pepper and saute for 5 to 6 minutes just until they begin to soften. Transfer to another bowl.
Again in that same pan, add the Mexican style chorizo and heat to medium. Cook for 6 to 7 minutes, crumbling into ground pieces. Drain onto a plate lined with paper towels to absorb the excess grease.
When you are ready to roll, remove the dough from the fridge. If the dough has been chilling for more than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow butter to soften up a bit.
Preheat oven to 425 degrees F. Roll the dough to the size needed ( about 13 inches for 10 inch cast iron pan). Place it in pan , form edges and chill while oven comes up to temperature. In a large bowl, whisk the eggs with the milk, chipotles, adobo and oregano. Fold in the cheese, set aside.
When ready, pre-bake crust for 10 minutes. Reduce oven temperature to 375 degrees F. To the pie crust, add the mushrooms, chorizo and onions in even layers. Pour inthe milk/cheese mixture. Add the poblano strips around the top of quiche. Place on baking sheet inside of the oven. Bake for 40 to 45 minutes. The crust should be golden brown and the center should feel set. Remove quiche from oven and let cool on rack. Yields one 10" quiche. Garnish with a little fresh cilantro, salsa or avocado. Store the leftovers in the refrigerator.