Mushroom Gruyere Quiche

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overhead shot of Mushroom and Gruyere Quiche

5 from 1 vote

A vegetarian main course that is hearty enough to stand alone and lovely alongside a flavorful salad. Easy to make, you will love this combination of fresh mushrooms, thyme and gruyere cheese.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: French

Servings: people

Calories: 335kcal

Author: Amanda Smallwood

Ingredients

1 prepared pie crust this can be homemade or store bought

The Filling

1 tablespoon unsalted butter
10 oz mushrooms, sliced
1 tablespoon fresh thyme leaves pulled off or finely chopped
⅛ teaspoon Papa Joe's Salt or combination of salt and pepper
6 oz gruyere, grated

The Custard

3 large eggs
1 cup whole milk
¼ teaspoon Papa Joe's Salt or combination of salt and pepper

Instructions

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 ⅛ teaspoon 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 ¼ (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 ¼ teaspoon salt and pepper. Whisk to combine. Pour this custard over the filling. Sprinkle with remaining ¼ 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.

Notes

I learned this trick from my mom... after about 30 minutes, it's a good idea to check the edges of your pie crust. If you find that the edges are already a nice golden brown, go ahead and cover them up. You can use thin pieces of connected aluminum foil, or there are special kitchen tools made for this exact purpose that you can easily find online. I have added one option to the bottom of this post.

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