1 pound mushrooms, quartered or diced (I use a combination of cremini, shiitake, and portabello)
1 bunch leeks, washed and sliced
1 Tbsp olive oil
½ cup half and half or milk
1.5 cups grated Gruyere or Swiss cheese (about 4 ounces)
2 Tbsp chopped fresh thyme (or 2 teaspoons dried)
3 eggs
1 9-inch pie crust
Salt and pepper to taste
Instructions
Preheat oven to 400 F.
Combine mushrooms, leeks, salt, pepper, and olive oil in a large bowl and toss to combine, making sure everything is well coated with the oil. Spread on a baking sheet and roast for 15 minutes. Return to bowl and stir in cheese.
Prick pie shell with fork and prebake for 10-12 minutes or until slightly browned. Remove and lower oven temperature to 350 F.
Lightly beat eggs in a medium bowl. Add the half and half and thyme, and more salt and pepper to taste. Spread mushroom mixture into the pie pan in an even layer and pour half-and-half/egg mixture on top. Bake for 45-50 minutes, until lightly browned and a knife inserted in the middle comes out clean.
Recipe by Baked In at https://www.baked-in.com/2012/01/03/mushroom-and-leek-quiche/