Mushroom Gruyère and Thyme Quiche

Preheat oven to 375F.

Toss mushrooms with onion, olive oil, salt and pepper on a rimmed baking sheet in a single layer.

Roast for about 15 minutes, or until cooked and firm.

Remove from oven and set aside.

Prick pie shell all over with a fork.

Prebake shell for 10 to 15 minutes, until lightly browned.

Reduce oven temperature to 350F.

Whisk together heavy cream and eggs with thyme, salt and pepper.

Add the mushroom mixture to the pie shell in an even layer. Then sprinkle the cheese over top. Pour cream-egg mixture over the mushroom mixture, ensuring that all of the mushroom mixture is covered.

Bake for 45 to 55 minutes, or until a knife inserted into the center of the quiche comes out clean. Serve warm or at room temperature.