Mushroom and Gruyère Quiche

Photo by: Weekly Greens

by Whole Foods Market

over 5 years ago

A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens.

Serves 6 to 8

  • 1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size
  • 1/4 pound portobello mushroom caps, diced
  • 1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters
  • 1/2 medium yellow onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 frozen 9-inch pie crust, thawed
  • 1/2 cup heavy cream
  • 2 eggs
  • 1 tablespoon chopped fresh thyme
  • 4 ounces gruyère cheese, shredded (about 1.5 cups)
  • 2 teaspoons chopped fresh thyme

Preheat oven to 400°F. In a large bowl, toss cut mushrooms with onion, olive oil, salt and pepper, then place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside. Prick pie shell all over with a fork. Prebake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 350°F. Whisk together heavy cream and eggs with thyme, salt and pepper. In a large bowl, combine roasted mushrooms, onion, gruyere and thyme. Spread this mixture in the bottom of the pie shell in an even layer. Pour cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered. Bake for 45 to 55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature.


Nutrition Info:


  • 214 calories
  • 18g total fat
  • 9g saturated fat
  • 117mg cholesterol
  • 296mg sodium
  • 5g carbohydrate (1g dietary fiber, 2g sugar)
  • 10g protein
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