The quiche is making a comeback in our house. For a while, we hadn’t been making them as often. I really have no idea why, but we just hadn’t. Over Christmas break, Britt’s mom and dad came to visit. They love a quiche and we always end up making one or two at some point when they are here. Quiche is super straightforward to make, and the best part, is that you can really add anything that you want to the pie to make it your own. When I make a quiche, I use a pre-made pie crust. I don’t have a go-to flaky pie crust for a quiche or a pot pie. Pie crust is definitely on my list of recipes to tackle and master, but that may have to wait until summer vacation. So for now, I’ll stick with the pre-made variety. But by all means, if you have a go to pie crust, definitely use it.
This quiche recipe combines two of my favorite flavors, herb roasted mushrooms and gruyere cheese. The gruyere reminds me of Paris almost as much as a slice of quiche with salad does. The mushrooms add a heartiness to this vegetarian dish and the flavors of thyme and gruyere are just divine.
You begin by sautéing sliced mushrooms in some butter. Once the moisture has absorbed from the mushrooms, you add in some Papa Joe’s Salt (or salt and pepper) and about a tablespoon of fresh thyme. Stir for another minute or two, and then remove them from the heat. While the mushrooms cool, arrange the pie crust into your pie plate and grate the gruyere cheese.
Arrange 3/4 of the grated cheese on the bottom of the pie crust. This is a trick that comes from The Enchanted Broccoli Forest by Mollie Katzen. This keeps the bottom of your crust from becoming too soggy. Next, you arrange the cooled mushrooms on top of the cheese, and finally you add the custard to the quiche, sprinkle with a little extra grated cheese, and it’s ready fo the oven! Bake at 375° for 35-45 minutes and you will have a perfect dinner for the whole family. I like to serve quiche with a flavorful and heavy salad like my Shaved Brussels Sprouts, Apple, and Cranberry Salad.
Definitely give this quiche a try… it’s really easy and absolutely delicious. A piece of quiche makes a great lunch during the week as well.
Other delicious brunch recipes
- Spinach and Bacon Quiche
- Lemon Roasted Asparagus
- Summer Panzanella with Lemon Basil Dressing
- 9 Delicious Mother’s Day Recipes to Make This Weekend
Mushroom Gruyere Quiche
- 1 prepared pie crust this can be homemade or store bought
- 1 tbsp unsalted butter
- 10 oz mushrooms, sliced
- 1 tbsp fresh thyme leaves pulled off or finely chopped
- 1/8 tsp Papa Joe's Salt or combination of salt and pepper
- 6 oz gruyere, grated
- 3 large eggs
- 1 cup whole milk
- 1/4 tsp Papa Joe's Salt or combination of salt and pepper
- Preheat oven to 375°In a medium sauce pan, melt the butter over medium heat. Once shimmering, add the sliced mushrooms and sauté, stirring frequently, until most of the moisture has absorbed from the pan. Add the chopped thyme, and 1/8 tsp salt and pepper to the mushrooms. Continue to sauté for an additional minute or two. Remove from heat and allow to cool.
- Roll your pie crust into your pie plate. Grate the gruyere directly into the bottom of the prepared crust. Leave 1/4 (1.5 oz) of the block of cheese for the top of the quiche. Arrange the cooked mushrooms over the cheese in a nice, even layer..
- In a large measuring cup, combine 3 eggs, 1 cup whole milk, and 1/4 tsp salt and pepper. Whisk to combine. Pour this custard over the filling. Sprinkle with remaining 1/4 of the gruyere.
- Transfer pie plate to a baking sheet lined with parchment paper (to avoid and overflow from leaking all over your oven). Bake at 375° for 35-45 minutes or until the center of the quiche no longer wiggles when you shake the pan a little bit.
- Remove the quiche from the oven and allow to rest for 10-15 minutes while you finish preparing your salad. Cut into wedges and serve alongside your salad.
ITEMS THAT I USED TO MAKE THIS RECIPE: