Vegetarian A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens. Serves 6 to 8 · 1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size · 1/4 pound portobello mushroom caps, diced · 1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters · 1/2 medium yellow onion, thinly sliced · 1 tablespoon extra virgin olive oil · 1/2 teaspoon salt · 1/2 teaspoon black pepper · 1 frozen 9-inch pie crust, thawed · 1/2 cup heavy cream · 2 eggs · 1 tablespoon chopped fresh thyme · 4 ounces gruyère cheese, shredded (about 1.5 cups) · 2 teaspoons chopped fresh thyme
Preheat oven to 400°F. In a large bowl, toss the cut mushrooms with the onion, olive oil, salt and pepper, then place on a rimmed baking sheet in a single layer. Roast for about 15 minutes, or until cooked and firm. Remove from oven and set aside. Prick pie shell all over with a fork. Prebake shell for 10 to 15 minutes, until lightly browned. Reduce oven temperature to 350°F. Whisk together the heavy cream and eggs with thyme, salt and pepper. In a large bowl, combine the roasted mushrooms, onion, gruyere and thyme. Spread this mixture in the bottom of the pie shell in an even layer. Pour the cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered. Bake for 45 to 55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature. Nutrition Info Per serving (About 4.5oz/128g-wt.): 320 calories (190 from fat), 21g total fat, 10g saturated fat, 10g protein, 25g total carbohydrate (3g dietary fiber, 6g sugar), 105mg cholesterol, 370mg sodium Recipes from www.wholefoodsmarket.com/recipes