my favorite quiche recipe, shamelessly stolen from epicuriousdotcom. but then hey, is any cooking idea ever truly original? i have learned most of my dishes from other people then added my own personal touch to it. in the end, all that matters is that it tastes good!

Filling

• 1 1/2 tablespoons unsalted butter
• 1/3 cup chopped shallots (about 2 medium)
• 1/2 pound mushrooms, cut into 1/4-inch slices
• 5 teaspoons chopped fresh thyme, divided

• 3/4 cup whipping cream
• 2 large eggs
• Pinch of salt
• Pinch of ground black pepper
• 2 green onions (white and pale green parts only), thinly sliced
• 2 tablespoons finely grated Gruyère cheese - Ahem. feel free to indulge
  

For filling:
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.

Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.

Bake quiche until custard is set, about 25 minutes. Cool 15 minutes. Serve warm or at room temperature.

N.B. i just use store-bought pie crust. i won't even pretend that i can bake. oh also, be a little more liberal with the gruyere. i add to pie crust, with the filling, then even on top of the egg. it is delicious after all.