Mushroom and Herb Crustless Quiche

Instructions

1. Prepare the Oven
   Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish or pie plate with butter or cooking spray.
2. Sauté the Vegetables
   Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes, stirring occasionally.
3. Add Herbs
   Stir in the fresh thyme, rosemary, and half of the parsley into the mushroom mixture. Season with half the salt and pepper. Remove from heat and let cool slightly.
4. Prepare the Egg Mixture
   In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Stir in the remaining salt, pepper, and the grated nutmeg. Fold in 1 cup of the grated cheese, reserving the remaining 1/2 cup for topping.
5. Assemble the Quiche
   Spread the cooled mushroom and herb mixture evenly in the prepared baking dish. Pour the egg mixture over the mushrooms, ensuring everything is evenly distributed. Sprinkle the remaining 1/2 cup of cheese on top.
6. Bake
   Place the quiche in the preheated oven and bake for 30-35 minutes until the center is set and the top is golden brown. The quiche is done when a knife inserted in the center comes out clean.
7. Rest and Garnish
   Allow the quiche to rest for 10 minutes before slicing. This helps it set and makes for cleaner slices. Sprinkle with the remaining fresh parsley before serving.