Wild Mushroom and White Truffle Quiche
8 oz. sliced mixed mushrooms, such as portabella, cremini, shiitake
1 medium yellow onion sliced into 1/2″ slices
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
ground black pepper
1 frozen 9-inch pie crust thawed
1/2 cup heavy cream
2 TBSP Melanie’s Medleys White Truffle cream cheese
1 tablespoon chopped fresh thyme
1 1/2 cups shredded gruyere cheese
2 teaspoons chopped fresh thyme
- Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
- Prick pie shell all over with a fork. Pre-bake shell for 10-15 minutes, until lightly browned.
- Whisk together heavy cream, cream cheese, and eggs. Add thyme, salt and pepper. In another bowl, combine mushrooms, onion and gruyere. Spread the mushroom mixture in the bottom of the pie shell in an even layer then our the cream mixture over the mushroom mixture.
- Bake for 45-55 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool slightly and serve!