Mushroom & Gruyere Quiche

Whole Foods recipe- 320 cals per serving
Mushroom & Gruyere Quiche
Mushroom & Gruyere Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

    medium yellow onion, thinly sliced

  • 1

    tablespoon extra-virgin olive oil

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1

    frozen 9-inch pie crust, thawed

  • 1/2

    cup heavy cream

  • 2

    eggs

  • 1

    tablespoon chopped fresh thyme

  • 4

    ounces gruyère cheese, shredded (about 1 1/2 cups)

  • 2

    teaspoons chopped fresh thyme

Directions

Preheat oven to 400°F. In a large bowl, toss cut 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: