prep: 30 minutes
cook: under 30 minutes
cool: 15 minutes
4 large eggs
1½ cups half-and-half
2 tablespoons chopped chives
2 teaspoons grated lemon zest
2 tablespoons olive oil
1 pound assorted fresh mushrooms (button, shiitake, oyster, chanterelle), sliced
2 teaspoons fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
6 ounces Gruyère cheese, grated (about 1½ cups)
1 unbaked Tart Shell
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, half-and-half, chives, and lemon zest.
3. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and sauté until browned to a slight crisp, about 5 minutes. Sprinkle the mushrooms with the thyme, salt, and pepper and stir well. Add the butter and sauté until the mushrooms are tender, about 4 minutes. Remove and let cool slightly, about 10 minutes.
4. Spread ½ cup of the Gruyère on the bottom of the tart shell. Pour half of the egg mixture over the Gruyère and top with half of the mushroom mixture. Repeat with another ½ cup Gruyère and the rest of the egg and mushroom mixtures. Top evenly with the remaining ½ cup Gruyère.
5. Transfer to the oven and bake until the edges of the tart shell are golden brown, 25 to 30 minutes. If you want a browned surface on the quiche, broil for the last 5 minutes, watching carefully so that the quiche doesn’t burn. Place a strip of foil around the tart shell edges if they are getting too brown.
6. Let the quiche cool slightly, about 15 minutes. Slice and serve warm or at room temperature.
7. Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven (the microwave is not recommended).
Makes 6 to 8 servings