Recipes

1, 9" frozen deep dish pie shell

3 t unsalted Butter

½ lb Mushrooms: King Trumpet, Shiitake, Chestnut, (don't use Shiitake stems, save for stock)

½ c shallot, finely chopped

2 garlic cloves , minced

1 sprig fresh thyme

4 lg eggs

1 ¼ c heavy whipping cream

salt, ¼ t cayenne pepper, pinch of nutmeg

Gruyere cheese - 4-6 oz, shredded

Preheat oven to 400° F and set oven rack in middle position. Remove the pie crust from the freezer and let thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides of the crust all over with fork. Place the crust on a baking sheet and bake until lightly golden, about 10 minutes. (Keep an eye on it, if it puffs up, gently prick with fork until it deflates). Set the pie crust aside and reduce oven temperature to 325°.

In a nonstick skillet over medium - high heat, melt 2 t butter, add mushrooms and cook, stirring often, until starting to brown, 4-5 minutes.  Add remaining  butter, shallots, salt and cook 2 minutes more. Add garlic, stir 1 minute. Stir in thyme. Remove pan from heat and set aside. In medium bowl, whisk the eggs, add cream, cayenne, nutmeg, remaining salt, whisk until combined.

Spread half the mushroom mixture over the bottom of the cooked crust. Top with all of the Gruyere and then  the remaining mushroom mixture.  Pour the egg/cream mixture over the top. Slide the quiche, (still on baking sheet) into the oven and bake for 45-55 minutes, until the top is lightly golden, and the custard is set. Serve hot or warm. Enjoy! Servings: 4 - 6 Servings