Sunday, April 15, 2012

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.

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