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Recipe: Mushroom & Gruyere Quiche edit

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Photo: Flickr user
Yield: 1 quiche made in a 9-in pie plate

Created by: Jessica Ogilvie

Edited by: Jessica Ogilvie

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I saw an amazing mushroom quiche recipe by Thomas Keller in Food & Wine but it was way more quiche than we’d needed for three people and I wasn’t in the mood to make my own pastry.

I ended up making a variation combining elements of the Keller recipe and a Mediterranean Quiche recipe I had previously made.

I served the quiche with a simple green salad for a wonderful brunch.

One note to ease your cleanup, place the quiche on a foil-lined, rimmed baking sheet. Inevitably, some of the filling spills and it’s hard to clean up as the egg mixture bakes.

edit Ingredients

2

tablespoons unsalted butter

2

shallots, chopped

1

clove garlic, chopped

1 ½

pounds assorted mushrooms, wiped clean and sliced

½

cup diced tomatoes

3

tablespoons chopped fresh basil

2

teaspoons chopped fresh thyme

½

teaspoon salt

¼

teaspoon freshly ground black pepper

3

large eggs

1 ¼

cups half-and-half

1

cup grated Gruyere

Store bought pie crust

edit Preparation

Step 1

Preheat the oven to 375 degrees F.

Step 2

In a large skillet melt the butter over medium-high heat.

Step 3

Add the mushroom, cook, stirring, until liquid is rendered.

Step 4

Add shallots and garlic. Cook for a few minutes.

Step 5

Add the tomatoes, basil, and thyme and season lightly with salt and pepper.

Step 6

Cook, stirring, for 1 minute. Remove from the heat and let cool.

Step 7

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, and grated Gruyere.

Step 8

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture.

Step 9

Bake for 25 to 30 minutes until set.

Step 10

Remove from the oven and let cool for 30 minutes before serving.

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