Mushroom & Gruyere Quiche

• 2 tablespoons unsalted butter
• 2 shallots chopped
• 1 clove garlic chopped
• 1 1/2 pounds mushrooms assorted, wiped clean and sliced
• 1/2 cup diced tomatoes
• 3 tablespoons fresh basil chopped
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs
• 1 1/4 cups half-and-half
• 1 cup grated Gruyere
• pie crust Store bought

1. Preheat the oven to 375 degrees F.
2. In a large skillet melt the butter over medium-high heat.
3. Add the mushroom, cook, stirring, until liquid is rendered.
4. Add shallots and garlic. Cook for a few minutes.
5. Add the tomatoes, basil, and thyme and season lightly with salt and pepper.
6. Cook, stirring, for 1 minute. Remove from the heat and let cool.
7. In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, and grated Gruyere.
8. Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture.
9. Bake for 25 to 30 minutes until set.
10. Remove from the oven and let cool for 30 minutes before serving.

unsalted butter, shallots, garlic, mushrooms, tomatoes, fresh basil, thyme, salt, freshly ground black pepper, eggs, gruyere

Taken from www.yummly.com/recipe/Mushroom-_-Gruyere-Quiche-1665524 (may not work)