Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
1/4 cup cold water
For the Filling:
2 cups fresh mushrooms (such as cremini or button), sliced
1 tablespoon olive oil
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
4 large eggs
1 cup heavy cream
1/2 cup milk
1/2 teaspoon dried thyme
Salt and pepper to taste
Instructions:
Prepare the Crust:
In a bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add cold water, a tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until tender and browned, about 5-7 minutes. Season with salt and pepper. Let cool slightly.
In a bowl, whisk together eggs, heavy cream, milk, dried thyme, salt, and pepper.
Assemble the Quiche:
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Sprinkle Gruyère and Parmesan cheese evenly over the crust. Spread the cooked mushrooms over the cheese. Pour the egg mixture over the top.
Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let cool for at least 10 minutes before slicing.
Serve:
Serve warm or at room temperature. This quiche is perfect for brunch or a light lunch.