For this recipe, substitute low-fat buttermilk in place of heavy cream for a lower fat yet creamy mouth-feel. Also, make your own crust. It’s so easy…

Source

Special Equipment

  • Rimmed baking sheet

Preheat Oven

  • Preheat oven to 400°F

Prerequisite Recipes

Ingredients

  • ¼ pound cremini mushrooms, cut into quarters or eighths, depending on size
  • ¼ pound portobello mushroom caps, diced
  • ¼ pound shiitake mushrooms, stems removed and discarded, cut into quarters
  • ½ medium yellow onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup low-fat buttermilk
  • 2 eggs
  • 1 tablespoon chopped fresh thyme
  • 4 ounces gruyère cheese, shredded (about 1 ½ cups)
  • 2 teaspoons chopped fresh thyme

Preparation

Roast Mushrooms and Onions

  • In a large bowl, toss:
    • Cut mushrooms
    • Onion
    • Olive oil
    • Salt
    • Pepper
  • 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.

===Bake Pie Shell==

  • Prick pie shell all over with a fork.
  • Prebake shell for 10 to 15 minutes, until lightly browned.
  • Reduce oven temperature to 350°F.

Combine Eggs

  • In a large bowl, whisk together:
    • Buttermilk
    • Eggs
    • Thyme
    • Salt
    • Pepper.

Combine Mushrooms

  • In another large bowl, combine:
    • Roasted mushrooms & onion
    • Gruyere
    • Thyme
  • Spread mushroom mixture in the bottom of the pie shell in an even layer.

Bake Quiche

  • 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.