I use a basic pie crust recipe, adding freshly chopped thyme into the dough.
For the mushroom filling
1 teaspoon extra virgin olive oil
1/4 red onion, peeled and diced (about 1/2 cup)
1 large clove garlic, peeled and minced
4 ounces mixed exotic mushrooms (oyster, cremini, portobello, or white button mushrooms), stemmed and sliced (about 2 cups)
8 whole egg
6 fresh basil leaves, chopped (about 2 tablespoons)
2 teaspoons chopped fresh oregano leaves
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon white pepper
1/2 teaspoon sea salt
4 - 6 ounces goat cheese (depends on your taste) and 1/2 cup of jack cheese
Make the crust
1. Preheat the oven to 350°F (175°C).
2. Make your dough.
Make the filling
1. In a saute pan, heat the oil over medium heat and saute the onion and garlic for 2 minutes, stirring often. Add the mushrooms and continue to cook 5 minutes, or until the mushrooms are soft and there is no liquid in the pan. Set aside to cool.
2. After the dough has rested, roll it out to fit a 9-inch spring form pan (kind used for cheese cakes). Gently press the crust into the pan.
3. Beat the eggs. The add the oregano, basil, nutmeg, white pepper, sea salt, and black pepper.
4. Place the pie tin on a baking sheet, spread the sauteed onions and mushrooms in the bottom of the crust, followed by the jack then the goat cheese. Then, pour the egg mixture over the filling.
5. Bake for 35 to 40 minutes, or until the quiche is slightly puffed, springy to the touch, and a toothpick or skewer inserted in the center comes out clean.