Mushroom-Cheddar Quiche

2 tablespoons butter

1 cup chopped onion; about 1 medium onion

8 ounces white mushrooms, sliced

3 large cloves garlic, peeled and finely chopped

1 teaspoon dried thyme or 1 tablespoon fresh thyme; use more or less to taste

1 1/4 teaspoons salt, divided

¼ teaspoon ground black pepper

8 large eggs

½ cup milk

1 cup shredded sharp cheddar cheese

One 9" pie crust.

• Preheat the oven to 375°F.
• Heat the butter.
• Add the onions and cook for 5 minutes.
• Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes.
• Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper. Stir to combine; remove from the heat.
• Combine the eggs, milk, and remaining 3/4 teaspoon of salt.
• Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture.
• Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set.
• Remove the quiche from the oven, and serve warm.