I wanted to make Thomas Keller's Over-the-Top Mushroom Quiche but it was just too much for one person. It had almost two pounds of mushrooms! Instead, I made a simple, yet very delicious mushroom quiche (and I added a few leftover zucchini pieces I had). I used a frozen pastry shell instead of making my own crust, but that was just for a time saver. If you're not a mushroom lover, you can use other veggies such as cut up pieces of sauteed broccoli, or sauteed spinach, or even roasted asparagus pieces. Try a French Rose with this quiche.
INGREDIENTS (serves 6 - 8 people)
- One 9" frozen pie shell **
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 1 pound baby bella mushrooms, sliced
- 1 zucchini, sliced (OPTIONAL)
- Salt and freshly ground pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- Pinch nutmeg
- 1 cup Gruyère cheese, grated
- 1/4 cup good Parmesan cheese, grated
- Pre-heat oven to 350°F.
- Line pie shell with parchment paper, wax paper, or aluminum foil. Place baking weights, or rice or uncooked beans on top of pastry. Blind bake the pie shell for 10 minutes. Let cool and remove the rice or beans afterwards.
- In a large skillet add the olive oil and heat to medium-high. Add the onion and cook for one minute. Add the mushrooms and season with salt and pepper.
- Keep cooking for another 8 minutes until mushrooms are a dark golden color.
- Add the zucchini, if using, and cook another 2 minutes. Remove from heat.
- Spread half of Gruyère cheese at bottom of pastry shell. Add the mushroom mixture on top and top with remaining Gruyère cheese.
- In a bowl, beat together eggs, milk, cream, nutmeg and season with a bit more salt and pepper. Pour egg mixture carefully over ingredients in pastry shell.
- Top with remaining Parmesan cheese.
- Bake at 350°F for 35-40 minutes or until set. Serve hot or cold.