Wild Mushroom and Gruyere Quiche

By Hklbrries

Recipe requires "Kirkland Signature Egg Starts" from Costco.

Tip: Use 1 refrigerated piecrust in place of homemade crust.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup cold butter (do not use margarine), cut into small pieces
• 2-3 tablespoons cold water
• 1 cup grated Gruyere cheese
• 2 tablespoons butter
• 1/2 cup chopped onions
• 1 pound assorted fresh wild mushrooms, chopped (shiitake, oyster, crimini, chanterelle)
• 1 cup (8 ounces) Kirkland Signature Egg Starts
• 1 cup cream
• 3 tbsp chopped sun-dried tomatoes
• 1 tbsp coarsely chopped fresh basil

Details

Servings 6

Preparation

Step 1

Heat oven to 450 F.

In a large bowl, combine flour and 1/3 cup cold butter. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 teaspoon at a time until the dough is moistened. Shape into a ball.

On a lightly floured surface, roll the dough into a 12-inch circle. Press into a 9-inch glass pie plate. Line the crust with aluminum foil and pie weights.

Bake for 6 to 8 minutes, or until the edges are light golden brown. Remove the pie weights. Sprinkle bottom of crust with grated cheese.

Reduce oven temperature to 375 F.

Melt 2 tbsp butter in a large skillet over medium heat. Add onions and cook until soft. Add mushrooms and cook, stirring occasionally, until soft and lightly browned. Remove from heat.

In a large bowl, stir together Egg Starts, cream, sun-dried tomatoes and mushroom mixture. Pour into the piecrust. Sprinkle with basil.

Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.