Mushroom Quiche with Caramelized Onions
Serves 4
Adapted from Tasha’s Artisan Foods
1 prepared 9-inch pie crust
2 tablespoons olive oil
2 large white onions, halves and cut into thin slices
1½ teaspoon cumin
3-4 sprigs fresh thyme (3 teaspoons dried thyme), divided
1 tablespoon balsamic vinegar
Salt, to taste
3½-4½ cups (400 grams) mushrooms (button or crimini work well), cleaned and thinly sliced
4 eggs
½cup (125 grams) heavy whipping cream
Pepper, to taste
⅔ cup (150 grams) soft goat cheese, crumbled
1-2 tablespoons green onion, thinly sliced
Take the pie crust out of the fridge or freezer and let it thaw while you prepare the filling.
Preheat the oven to 350° F (180° C).
Heat a large pan over medium heat. As the pan heats up, add the olive oil. Once the oil is hot, add the onions, along with the cumin and 1-2 sprigs of fresh thyme (1½ teaspoon dried thyme). Mix the onions and spices together.
Sauté the onions until softened and slightly brown, about 10-15 minutes, stirring occasionally. Add the balsamic vinegar and 1-2 teaspoons of salt.
Add the mushrooms to the pan and sauté until they have softened, about 10 minutes, stirring occasionally. Once done, set aside.
While the mushrooms and onions are sautéing, use a medium bowl to whisk together the eggs, cream, remaining thyme, 1-2 teaspoons salt, and 1 teaspoon pepper.
Spread the pie crust in a pie dish, making sure you press the dough into the edges of the pie dish and you trim the dough that is hanging over the edge.
Spread the caramelized onions and sautéed mushrooms into the pie crust. Sprinkle most of the the crumbled goat cheese and green onions over top.
Pour the egg and cream mixture into the pie dish. Top with the remaining goat cheese.
Bake for 35-40 minutes until the center is set and the pie crust is golden brown.
Let it rest for a few minutes before slicing and serving.
Enjoy!