Mushroom & Gruyere Quiche

Mushroom & Gruyere Quiche


  • 1 teaspoon black pepper
  • 3 large eggs
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 large cloves garlic, minced
  • 1 cup grated Gruyere
  • 1 1/4 cups half-and-half
  • 1 1/2 pounds assorted mushrooms, wiped clean and sliced
  • Store bought pie crust
  • salt, rice wine vinegar, soy sauce,<
  • 2 shallots, chopped
  • 1/2 cup diced tomatoes
  • 2 tablespoons unsalted butter


  1. Preheat the oven to 375 degrees F.
  2. In a large skillet melt the butter over medium-high heat.
  3. Add the mushroom, cook, stirring, until liquid is rendered.
  4. Add shallots and garlic. Cook for a few minutes.
  5. Add the tomatoes, basil, and thyme and season lightly with salt and pepper.
  6. Cook, stirring, for 1 minute. Remove from the heat and let cool.
  7. In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, and grated Gruyere.
  8. Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture.
  9. Bake for 25 to 30 minutes until set.
  10. Remove from the oven and let cool for 30 minutes before serving.

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