product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Log in with your Amazon account to see shipping options.

Delivery options and delivery speeds may vary for different locations

tomato
tomato
tomato
Welcome!

You're one step away from building your shopping list. Log in to get started

cheese
cheese
cheese

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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 400F.

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 350F.

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.
See our Terms of Service.
  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.