Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes to partially cook the crust.
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.
- Add the mushrooms to the skillet with the onions and cook until they are tender and any liquid has evaporated, about 10 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and thyme. Stir in the shredded cheese.
- Spread the onion and mushroom mixture evenly over the bottom of the partially baked pie crust. Pour the egg mixture over the top.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown. Let cool for at least 10 minutes before slicing and serving.
Notes
Chef's Tips:
• For a crispier crust, consider blind baking with pie weights.
• Avoid overcooking the quiche to prevent a rubbery texture.
• Serve with a side salad for a complete meal.
Food Safety:
• Ensure the quiche reaches an internal temperature of 160°F (71°C) to be safe to eat.
• Store leftovers in the refrigerator and consume within 3-4 days.