Quiche is awesome because it’s easy to prepare. It looks beautiful. It travels well, I send a slice with my kids to school. It makes a great lunch AND a light dinner. It’s versatile – throw in whatever ingredients you want. It’s also really, really delicious.
I use frozen pie crusts. A homemade crust will always taste better, but a frozen one is good enough when you want something easy.
- 12 inch pastry shell (homemade or prepared like Feuilletée)
- 2 tbsp. butter
2-3 tbsp. minced shallots
300gm fresh mushrooms or mixed with dried, sliced
1 tsp. salt
- ¼ tsp of fresh or dried thyme
1 c. or 250gm (2 pots) plain “nature” yogurt (whole milk or non-fat)
- 1 c. milk
- 1/8 tsp. pepper
1/8 tsp. ground nutmeg (optional)
1 cup or 150gm grated Gruyere cheese
- Melt 2 tablespoons butter in large skillet.
- Add shallots and cook a minute or so, stirring occasionally.
- Stir in mushrooms, salt, thyme, and dash of pepper. Cook until liquid is completely evaporated.
- Remove from heat and let completely cool.
- Beat eggs, milk and yogurt together with nutmeg.
- Sprinkle half the cheese on the bottom of pastry shell (cheese on the bottom reduces risk of a soggy pie crust on the bottom).
- Put mushrooms/shallot mixture on top of cheese and add egg mixture.
- Sprinkle remaining cheese on top with some freshly ground pepper.
- Bake 35-45 minutes at 185C or 350F degrees (until quiche is puffy and golden on top). Knife inserted in center comes out clean.
- Let stand 5-10 minutes before slicing.