Mushroom & Gruyere Quiche
By: Jessica Ogilvie
Published: Thursday, December 10, 2009 - 3:59pm

Ingredients




2 tablespoons unsalted butter
2 shallots, chopped
1 clove garlic, chopped
1 1/2 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 large eggs
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.

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.

Comments:
Melissa Peterman

Oh heavenly! Thank you for sharing!
Jessica Ogilvie

Thank you!