Mushroom and Gruyère Quiche

Mushroom and Gruyère Quiche

Recipe Rating: 3.63978
Serves 6 to 8
A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens for a memorable brunch.
  • 1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size
  • 1/4 pound portobello mushroom caps, diced
  • 1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters
  • 1/2 yellow onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 frozen 9-inch pie crust, thawed
  • 1/2 cup heavy cream
  • 2 eggs
  • 1 tablespoon chopped fresh thyme
  • 4 ounces Le Gruyère cheese, shredded (about 1 1/2 cups)
  • 2 teaspoons chopped fresh thyme
Preheat oven to 400°F. In a large bowl, toss mushrooms with onion, olive oil, salt and pepper, then place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside.

Prick pie shell all over with a fork. Prebake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 350°F.

Whisk together heavy cream and eggs with thyme, salt and pepper. In a large bowl, combine roasted mushrooms, onion, gruyere and thyme. Spread this mixture in the bottom of the pie shell in an even layer. Pour cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered.

Bake for 45 to 55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature.
Nutritional Info: 
Per Serving: 320 calories (190 from fat), 21g total fat, 10g saturated fat, 105mg cholesterol, 370mg sodium, 25g carbohydrates, (3 g dietary fiber, 6g sugar), 10g protein.
Special Diets: 

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