Recipe: Mushroom & Gruyere Quiche edit

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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.