Mushroom & Gruyere Quiche
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.
Total Steps
10
Ingredients
13
Tools Needed
5
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http://motherrimmy.com/wordpress/?p=3987Ingredients
- 2 tablespoons unsalted butter
- 2 shallots chopped shallots
- 1 clove chopped garlic
- 1.5 pounds assorted mushrooms, wiped clean and sliced
- 1/2 cup diced tomatoes
- 3 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 eggs large eggs
- 1 1/4 cups half-and-half
- 1 cup grated Gruyere
- 1 pie crust store-bought pie crust
Instructions
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 mushrooms, 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 pie crust, then 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.