Mushroom and Gruyère Quiche

Instructions

1. Prepare the crust
   Preheat the oven to 375°F (190°C). Place your pie crust in a 9-inch (23 cm) quiche dish or pie plate. Prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
2. Sauté the mushrooms
   While the crust is baking, melt butter in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Increase heat to medium-high and add mushrooms. Cook, stirring occasionally, until mushrooms have released their moisture and are golden brown, about 8-10 minutes.
3. Season the mushroom mixture
   Add thyme, parsley, a pinch of salt and pepper to the mushroom mixture. Stir to combine and cook for another minute. Remove from heat and let cool slightly.
4. Prepare the custard
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in 1 cup of the grated Gruyère, nutmeg, salt, and pepper.
5. Assemble the quiche
   Spread the cooled mushroom mixture evenly over the par-baked crust. Pour the egg mixture over the mushrooms. Sprinkle the remaining 1/2 cup of Gruyère on top.
6. Bake the quiche
   Place the quiche on a baking sheet and bake at 375°F (190°C) for 35-40 minutes, until the center is just set and the top is golden brown. A knife inserted into the center should come out clean.
7. Cool and serve
   Let the quiche cool for at least 15 minutes before slicing. The quiche can be served warm or at room temperature. Garnish with additional fresh herbs if desired.