I saw an amazing mushroom quiche recipe by Thomas Keller in Food & Wine but it was way more quiche than we’d needed for three people and I wasn’t in the mood to make my own pastry.

I ended up making a variation combining elements of the Keller recipe and the Mediterranean Quiche recipe I had previously posted.

Below is the recipe I concocted.  I served it with a simple green salad.  Everyone thought it was delicious!

One note to ease your cleanup, place the quiche on a foil-lined, rimmed baking sheet.  Inevitably, some of the filling spills and it’s hard to clean up as the egg mixture bakes.

Mushroom & Gruyere Quiche

• 2 tablespoons unsalted butter
• 2 shallots, chopped
• 1 clove garlic, chopped
• 1 1/2 pound assorted mushrooms, wiped clean and sliced
• 1/2 cup diced tomatoes
• 3 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs
• 1 1/4 cups half-and-half
• 1 cup grated Gruyere
• 1/2 teaspoon crushed red pepper
• Store bought pie crust

Preheat the oven to 375 degrees F.

In a large skillet melt the butter over medium-high heat. Add the mushroom, cook, stirring, until liquid is rendered.  Add shallots and garlic.  Cook for a few minutes.

Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture.  Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.