I can’t believe it’s September already, but it’s been a beautiful summer! There’s a late summer chill in the air here in Seattle and the days are getting noticeably shorter. We had our first big wind/rain storm of the season last weekend.. there were uprooted trees and felled branches all over and many people lost power for a day or more. It sure makes you appreciate having light and heat at the flip of a switch! It was a little hard to explain to my two year old why we couldn’t make toast or pancakes but my almost five year old thought it was very fun to eat frozen bread with butter and jam! Anyway, here’s a great fall dish – mushroom quiche! I took my classic Quick Quiche recipe added a step (I promise it’s worth it!) and voila – lovely seasonal fall quiche!

Ingredients

I buy gluten free crusts in packages of two, so usually make two quiches at a time. One for now and one to freeze! So this recipe is for two quiches.

• 2 pie crusts (wheat or there are many gluten free options out there)
• 4 eggs
• 1 3/4 cups milk (2%, whole, or half & half.. your choice)
• dash of salt and white pepper
• 1/4 tsp nutmeg

Filling

• 2 cups shredded swiss cheese (divided)
• 1 Tbsp. butter
• 1/2 cup thinly sliced onion
• 1 1/2 cup sliced fresh mushrooms
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp thyme (dried) or 1 tsp fresh chopped thyme
• 1 Tbsp dry sherry

Directions

• Preheat oven to 375 degrees
• In a large pan, saute onion in butter over medium heat for 5 minutes
• Add mushrooms and seasonings and saute for another 5 minutes (when done, onions should be transparent and golden brown, mushrooms tender and shrunken and liquid should be evaporated)
• Stir in sherry and remove from heat
• Make your quiche custard now by beating eggs until frothy, then adding seasoning and milk
• Now you are ready to assemble and bake: first put 1/2 cup cheese in bottom of each crust, then add the mushroom/onion filling evenly, top this with the remaining 1/2 cup of cheese, and then divide and pour the custard mixture into each filled crust
• Bake for 40-45 minutes (crust should be golden brown, filling browned and firm to touch)
• Cool a bit and serve!