A classic: Mushroom Quiche

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Today we had lovely lunch guests in the form of Chris' father and step-mother. I have been craving my classic quiche for days now, and this was a perfect opportunity to make it. Let me say right off the bat that I KNOW making piecrust isn't that difficult and I swear I'm going to learn how to make a proper one very soon. But for today, store bought had to do (and it was great).


Mushroom Quiche
serves 4 hungry lunch guests

1 8-oz. package baby Bella mushrooms
2 medium shallots, sliced thinly
olive oil
sea salt
freshly ground pepper
freshly grated nutmeg
1 heaping cup shredded Gruyere cheese
3 eggs
.5 c. milk
.5 c. half & half
1 piecrust


Preheat oven to 350 degrees. Prick the bottom of your pie crust a few times with a fork and bake for 6 minutes, until it begins to feel dry to the touch. Remove from oven and set aside to cool.


Brush dirt off of mushrooms and chop into small pieces. Heat some olive oil in a large saute pan, add shallots and cook over medium heat for 1 minute. Add mushrooms and a pinch of salt and pepper and saute until they are a deep golden color and the liquid has evaporated (mushrooms are almost all water, so you want to cook that water out--liquidy mushrooms = soggy quiche). Remove from heat and let cool.

Using a whisk, mix the eggs, milk, and half and half until combined. Add a generous amount of fresh nutmeg and a good pinch of salt and pepper. Mix well.



Sprinkle half of the cheese evenly around the bottom of the pie crust. Top with mushroom mixture, then the rest of the cheese. Pour egg mixture over the top--it should be pretty full. Place into your oven and bake for 45 minutes, or until it is a deep golden brown and is set in the middle. Let cool for at least 10 minutes before trying to cut it--although this is great at room temperature or even cold. Serve with a green salad. Enjoy!