Wild Mushroom Quiche
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.