If you’re like me, you’re always looking for new and interesting things to serve for breakfast or brunch on the weekends. After all, you can only have cereal so many days in a row. Below is an excellent spring recipe that you can make ahead and just pop in the oven, courtesy of the people at Whole Foods Market. For an elegant lunch, serve it with a salad of spring greens.
Mushroom and Gruyere Quiche
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
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 cut mushrooms with 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 heavy cream and eggs with thyme, salt and pepper. In a large bowl, combine roasted mushrooms, onion, gruyere and thyme. Spread this mixture in the bottom of the pie shell in an even layer.
Pour 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.
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
(photo courtesy of Whole Foods Market)