Mushroom and Gruyere Quiche
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.
Total Steps
9
Ingredients
10
Tools Needed
6
Ingredients
- 1 9-inch store-bought frozen pie crust
- 1 tablespoon butter
- 1 package sliced mushrooms, such as crimini
- a splash brandy or dry sherry(optional)
- 1-2 sprigs fresh thyme
- 1 cup shredded Gruyere or a half package of grated Swiss cheese
- a pinch or two salt
- a few good cracks freshly ground black pepper
- 3 large eggs
- 1 cup heavy cream
Instructions
Step 1
Preheat oven to 350 F.
Step 2
In a large bowl, whisk together eggs, cream, salt, and pepper.
Step 3
Directions for the filling:
Step 4
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.
Step 5
Sprinkle the bottom of a pie crust with a bit of the shredded cheese, enough to cover the bottom in a thin layer.
Step 6
Add mushrooms and thyme leaves in an even layer to the pie crust.
Step 7
Top with the remaining cheese.
Step 8
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.
Step 9
Let quiche stand 15 minutes before serving.