Description
This savory Mushroom and Gruyère Quiche features a flaky pie crust filled with a flavorful mix of roasted Portobello and Shiitake mushrooms, caramelized onions, fresh thyme, and rich Gruyère cheese, all bound together with a creamy egg custard. Perfect for brunch, lunch, or a light dinner, this quiche offers a comforting and elegant way to enjoy earthy mushrooms and melty cheese.
Ingredients
Scale
Vegetables
- 0.5 pound Portobello Mushrooms
- 0.25 pound Shiitake Mushrooms
- 1/2 Yellow Onion
Other
- 2 Free Range Eggs
- 1 9-inch Pie Crust
- 1/2 cup Heavy Cream
- 1 tablespoon Fresh Thyme
- 4 ounces Gruyère Cheese
Seasonings and Oil
- 1 tablespoon Extra-Virgin Olive Oil
- 1/2 teaspoon Fine Sea Salt
- 1/2 teaspoon Ground Black Pepper
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the mushrooms and pre-baking the pie crust.
- Roast mushrooms and onions: In a large bowl, toss the Portobello mushrooms, Shiitake mushrooms, and chopped yellow onion with extra-virgin olive oil, sea salt, and black pepper. Spread the mixture in a single layer on a baking sheet. Roast for about 15 minutes until the vegetables are cooked through and lightly golden. Remove from oven and set aside.
- Pre-bake pie crust: Prick the 9-inch pie crust all over with a fork to prevent bubbling. Place it on a baking sheet and bake in the 400°F oven for 10-15 minutes until lightly browned. Remove from oven and reduce oven temperature to 350°F (180°C).
- Prepare custard: Whisk together the heavy cream, eggs, fresh thyme, additional salt, and pepper in a bowl until well combined.
- Assemble quiche: In a large bowl, combine the roasted mushrooms and onions with Gruyère cheese. Spread the mixture evenly into the pre-baked pie crust. Pour the cream and egg custard mixture over the filling, pressing down gently to ensure the mushrooms are submerged in the custard.
- Bake quiche: Bake at 350°F for 45-60 minutes, until the custard is set in the center and the edges of the crust are golden brown. Remove from oven and let cool slightly before serving.
Notes
- Use fresh herbs like thyme or substitute with rosemary for additional flavor.
- Make sure the pie crust is pre-baked to avoid a soggy bottom.
- Allow the quiche to cool for at least 10 minutes to set properly before slicing.
- Optional: Add a pinch of nutmeg to the custard for extra warmth.
- This quiche can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Keywords: mushroom quiche, gruyere quiche, vegetarian quiche, savory pie, brunch recipe, easy quiche
