- 1 pie crust (frozen or homemade)
- 2 tablespoons extra virgin olive oil
- 2 cups fresh mushrooms, sliced
- 2 cups Emmentaler cheese, shredded
- 1 onion, chopped
- 4 eggs, beaten (always buy free range eggs, they taste so much better)
- 1/2 cup milk
- 1/2 cup cream
- nutmeg (just a pinch)
- salt, freshly ground pepper
Heat the olive oil in a pan. Cook the onions until they are translucent (3-4 minutes should be enough, but make sure you stir quite often). Add the mushrooms, salt and pepper and cook stirring frequently for about 10 minutes. The mushrooms should turn golden brown and the liquid they released during cooking should evaporate almost completely.
In a bowl, beat the eggs, add the cream, about 1/2 teaspoon salt, nutmeg and the shredded Emmentaler cheese. Stir well. Pour the mushrooms into the egg mixture. Make sure let the mushrooms cool for about 10 minutes before doing this, otherwise the eggs will scramble.
Preheat oven to 425 F. Pour the mixture into the pie crust. Bake it for 10 minutes, then reduce heat to medium and bake for about 30-40 minutes. In order to check if the quiche is done, insert a toothpick in the center. If it comes out clean, it’s ready. Let the mushroom quiche stand for 10 minutes before serving.