Mushroom and Gruyere Quiche
3 large eggs
1 cup heavy cream
A pinch or two of salt and a few good cracks of freshly ground black pepper
One 9-inch store-bought frozen pie crusts (keep frozen until ready to assemble and bake!)
1 tablespoon butter
1 package sliced mushrooms, such as crimini
A splash of brandy or dry sherry (optional, but darn good)
1-2 sprigs fresh thyme
1 cup shredded Gruyere or a half package of grated Swiss cheese
Preheat oven to 350 F.
In a large bowl, whisk together eggs, cream, salt, and pepper.
Directions for the filling:
Sauté mushrooms in butter over medium heat until soft; about 3 minutes. Add a splash of brandy or sherry and continue to cook until the alcohol has burned off, another 3 minutes or so. Remove from heat and set aside.
Sprinkle the bottom of a pie crust with a bit of the shredded cheese, enough to cover the bottom in a thin layer.
Add mushrooms and thyme leaves in an even layer to the pie crust.
Top with the remaining cheese.
Bake quiche on the bottom rack of a preheated 350° F for 50 minutes or until a knife inserted in the center comes out clean.
Let quiche stand 15 minutes before serving.
Quiche is incredibly easy to make and is so perfect for brunch or dinner alongside a green salad. Since store-bought pie crusts come in twos it's easy to whip up two quiches. Just double the custard ingredients. Here are four delicious quiches I made for Easter brunch one year (or click on the link for each):
Asparagus, Leek & Gruyere Quiche
Bacon Cheddar Quiche with Green Onions
Roasted Tomato, Thyme, and Goat Cheese Quiche
To Make Four Quiches:
Use 11 large eggs total and 4 cups heavy cream.
Mushroom and Swiss Cheese Quiche, Mushroom Swiss Quiche
One 9-inch quiche
Monday, December 3, 2018 - 1:01pm