Wild Mushroom Quiche

Serves 4

2 tablespoons unsalted butter

3/4 cup finely chopped Vidalia onion

7 ounces shiitake mushrooms, stems removed and caps finely chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (9-inch) frozen ready-to-fill pie crust in pan

1/2 teaspoon fresh thyme, chopped

2 large eggs

1/3 cup heavy cream

Preheat the oven to 425°F. Place a rimmed baking sheet in the oven as it preheats.

Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the mushrooms, salt, and pepper and cook 4 minutes, stirring often. Arrange the mushrooms and onion in the crust, covering the bottom of the crust completely. Sprinkle the thyme over the mushrooms.

Combine the eggs and cream in a small mixing bowl and slowly pour over the mushrooms and thyme. Place the quiche on the preheated rimmed baking sheet.

Bake for 15 minutes, or until set.

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