Mushroom and Gruyere Quiche

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, toss Portobello Mushrooms (2 2/3 cups) and Shiitake Mushrooms (1 1/2 cups) with Yellow Onion (1/2), Extra-Virgin Olive Oil (1 Tbsp), Fine Sea Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Then place on a baking sheet in a single layer. Roast for about 15 minutes until cooked and lightly golden. Remove from oven and set aside.

Prick 9-inch Pie Crust (1) with fork. Pre-bake shell for 10-15 minutes, until lightly browned.

Reduce oven to 350 degrees F (180 degrees C). Whisk together Heavy Cream (1/2 cup), Eggland’s Best Free Range Eggs (2), Fresh Thyme (1 Tbsp), salt, and pepper.

In a large bowl, combine roasted mushrooms, onion, and Gruyère Cheese (1 cup). Spread the mixture in the bottom of the pie shell in an even layer. Pour the cream-egg mixture over the mushroom mixture, ensuring that all the mushroom mixture is covered. Gently press the mushrooms down into the liquid.

Bake for 45-60 minutes until the center is set and the edges are golden.