Mushroom & Gruyère Quiche

1 HOURS 10 MINUTES | Moderate | 8 Slices

Nutrition per serving:

360 Cals, 14g Protein, 28g Carbs, 22g Fat, 3g Sugar

Time Required

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Ingredients

• 1 pre-made or homemade 9-inch pie crust (parve or dairy)
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cups mushrooms (cremini or button), sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp thyme or fresh parsley
• 1 cup grated Gruyère cheese
• 4 eggs
• 1 cup whole milk or half-and-half
• Pinch of nutmeg (optional)

Instructions

1. Preheat oven to 375°F (190°C).
   If using homemade crust, pre-bake (blind bake) it for 10 minutes with parchment and pie weights.
2. Sauté mushrooms: In a skillet, heat olive oil. Add onion and mushrooms, season with salt, pepper, thyme. Cook until soft and lightly caramelized (10–12 min). Let cool.
3. Make custard: In a bowl, whisk eggs, milk/cream, nutmeg (if using).
4. Assemble quiche:
   • Layer the mushroom mixture in the crust.
   • Sprinkle cheese evenly.
   • Pour egg mixture over the top.
5. Bake: Bake for 35–45 minutes or until the center is just set.
6. Cool 10 minutes before slicing. Serve warm or at room temp.

A flaky pastry crust holds a savory custard of caramelized mushrooms, herbs, and melty Gruyère cheese. Ideal for brunch or a light dairy dinner.