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Mushroom and Gruyère Quiche

Serves 6 to 8
Time 1 hr 20 min
A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens for a memorable brunch.
Special Diets:
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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