Mushroom Gruyère Quiche

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.


Ingredients

  • 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
  • 
4 eggs
  • 
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

Ingredients:

Directions

  1. Melt 2 tablespoons butter in large skillet.
  2. Add shallots and cook a minute or so, stirring occasionally.
  3. Stir in mushrooms, salt, thyme, and dash of pepper. Cook until liquid is completely evaporated.
  4. Remove from heat and let completely cool.
  5. Beat eggs, milk and yogurt together with nutmeg.
  6. Sprinkle half the cheese on the bottom of pastry shell (cheese on the bottom reduces risk of a soggy pie crust on the bottom).
  7. Put mushrooms/shallot mixture on top of cheese and add egg mixture.
  8. Sprinkle remaining cheese on top with some freshly ground pepper.
  9. Bake 35-45 minutes at 185C or 350F degrees (until quiche is puffy and golden on top). Knife inserted in center comes out clean.
  10. Let stand 5-10 minutes before slicing.

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