Mushroom & Gruyere Quiche

Ingredients

2 tablespoons unsalted butter
2 shallots, chopped
1 clove garlic, chopped
1 1/2 pounds assorted mushrooms, wiped clean and sliced
3 tablespoons chopped fresh basil
1/2 teaspoon salt
1 1/4 cups half-and-half
1 cup grated Gruyere
Store bought pie crust

Preparation

1
Preheat the oven to 375 degrees F.
2
In a large skillet melt the butter over medium-high heat.
3
Add the mushroom, cook, stirring, until liquid is rendered.
4
Add shallots and garlic. Cook for a few minutes.
5
Add the tomatoes, basil, and thyme and season lightly with salt and pepper.
6
Cook, stirring, for 1 minute. Remove from the heat and let cool.
7
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, and grated Gruyere.
8
Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture.
9
Bake for 25 to 30 minutes until set.
10
Remove from the oven and let cool for 30 minutes before serving.

Tools

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Comments

Melissa Peterman's picture

Oh heavenly! Thank you for sharing!

Jessica Ogilvie's picture

Thank you!

About

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.

Yield:

1 quiche made in a 9-in pie plate

Added:

Thursday, December 10, 2009 - 3:59pm

Creator:

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