Mushroom Quiche

This quiche recipe is soooo good you guys! It’s seriously so delicious! It’s packed full of flavor thanks to fresh thyme, sauteed mushrooms, and caramelized onions. It’s perfect for brunch or dinner! I serve it with a simple arugula salad – heaven!

Ingredients:

• 1 store bought pie crust
• 8-10 oz baby bella mushrooms
• 1 small onion
• 4 cloves garlic, chopped
• 1 tbsp thyme
• 3 eggs
• 1-1.5 cups of heavy cream
• 1/2 cup gruyere cheese
• 1/2 tsp nutmeg
• salt and pepper
• 2 tbsp olive oil

Directions:

Thinly slice the onions and saute over medium heat in about one tablespoon of olive oil. Saute the onions for about 20 minutes until they’re nicely caramelized. Continually stir the onions so they don’t burn. When they’re caramelized, set aside. In a separate pan, drizzle another tablespoon of olive oil to saute the chopped baby portobello mushrooms. Saute the mushrooms for about 5-7 minutes until they’re soft. Add the chopped garlic and fresh thyme when the mushrooms are almost done. Set the mushrooms aside. Now prep the pie dough. Make sure it’s completely thawed. You can take it out of the freezer the day before and keep it in the refrigerator until you’re ready for it. Roll out the pie dough and thin it out slightly. Roll the dough over a shallow pie or quiche dish. Pinch the corners and cut away any of the excess dough. Add the mushrooms and caramelized onions. Combine the eggs, heavy cream, nutmeg, cheese, salt and pepper in a bowl and whisk together. Pour the egg mixture into the quiche dish, over the mushrooms and onions. Take some tinfoil and wrap it around the outside of the quiche dish, covering the crust so it does not burn while baking. Bake the quiche in a 400 degree oven for about 40 minutes. Take a toothpick to the center of the quiche and if it comes out clean, it’s done. I love to serve this quiche with a simple arugula salad. I simply add Parmesan cheese shavings and a lemon vinaigrette dressing to the arugula. Enjoy!!