Savory Gruyere and Mushroom Quiche

Ingredients

Pie crust

1 (9-inch) crust

Mushrooms

2 cups, sliced (button or cremini mushrooms work well)

Heavy cream

1 cup

Eggs

4 large

Gruyere cheese

1 cup, shredded

Fresh thyme

1 tablespoon, chopped (or 1 teaspoon dried thyme)

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust on a lightly floured surface and gently press it into a 9-inch (23 cm) quiche dish or pie pan. Trim any excess dough hanging over the edges.
3. In a skillet, heat a drizzle of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Remove from heat and set aside.
4. Spread the sautéed mushrooms evenly over the pie crust, distributing them well.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and fresh thyme until well combined and slightly frothy.
6. Pour the egg mixture over the mushrooms in the quiche dish, ensuring an even distribution.
7. Sprinkle the shredded Gruyere cheese generously on top of the mixture.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and the crust is golden brown.
9. Allow the quiche to cool for about 5 minutes before slicing. Serve warm or at room temperature.