Another savory pie in the countdown to Pi Day. Quiche is like the risotto of pie crust: once you get the basic formula down, you can put almost anything in it and something wonderful will come out of the oven!

Most quiche recipes call for a significant amount of milk or cream mixed with the egg to form custard. I don’t do a lot of milk so I just increased the number of eggs and the result was great – less on the fluffy side, more on the hearty side. Perfect for dinner.

Ingredients:

• 1 9” pie crust
• 2 cups sliced mushrooms – I used baby Portobello
• .5 cups finely chopped onion – I had a couple small scallions and some green onions left over so in went a blend of those
• .5 cups diced red bell pepper
• 3 cloves finely chopped garlic
• 1 tbsp fresh thyme
• .5 tsp fresh ground black pepper + more to taste
• .5 tsp kosher or Celtic sea salt + more to taste
• 1 tbsp grape seed oil
• .5 cups shredded Parmigiano Reggiano
• 5 eggs, lightly beaten with a tablespoon of water

Instructions:

1. Preheat the oven to 400° and prebake the pie crust for 10-15 minutes while the oven heats up.
2. In a pan over medium heat, sauté the garlic and thyme, salt and pepper for 3 minutes. Add the onion for 2 minutes, then the pepper for another 2. Finally, add the mushroom and sauté for 5 minutes, stirring consistently so that the juices can reduce as much as possible.
3. Put the mushroom mixture in the crust, top evenly with the cheese, then pour the egg on top.
4. Bake for 25-30 minutes or until the crust is golden brown. Let sit for 10 minutes before slicing.

So yum. If you have a favorite quiche filling, please share!