over-the-top mushroom quiche

7049263079_dd190b098e

Course Breakfast and Brunch

Ingredients in this Recipe

1 tablespoon (15 grams) unsalted butter
1 tablespoon (15 ml) olive or vegetable oil
1 tablespoon fresh thyme, minced (use 1 teaspoon only if dried/jarred)
2 cup (475 ml) heavy cream
2 cups (475 ml) milk
2 pounds (905 grams) mushrooms (see Note up top for suggestions)
2 shallots, minced (I used 4 small because I’m a rebel)
3/4 cup (2 1/2 ounces or 70 grams) Comte, Emmantel or Gruyere, grated
6 large eggs, lightly beaten
Freshly grated nutmeg (optional)
Salt and freshly ground black pepper

Recipe Preparation

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