Mushroom Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place the 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 an additional 5 minutes until lightly golden.
2. Sauté the mushrooms
   In a large skillet over medium heat, melt the butter. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add mushrooms and thyme, increase heat to medium-high, and cook until mushrooms have released their moisture and are golden brown, about 8-10 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
3. Prepare the filling
   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. Fold in the cooled mushroom mixture, reserving a few mushroom slices for garnish if desired.
4. Assemble the quiche
   Pour the filling into the pre-baked crust. Sprinkle the remaining 1/2 cup of gruyère on top and arrange any reserved mushroom slices decoratively on the surface.
5. Bake the quiche
   Bake in the preheated oven for 35-40 minutes, or until the center is just set and the top is golden brown. The quiche should be slightly wobbly in the center but not liquid. If the crust edges brown too quickly, cover them with foil.
6. Rest and serve
   Allow the quiche to rest for at least 15 minutes before slicing. This quiche can be served warm or at room temperature. It pairs well with a light green salad dressed with vinaigrette.