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.