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2 tablespoons olive oil
1 pound mushrooms, sliced
1 small onion, finely chopped
1 cup grated Gruyère cheese
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon fresh thyme leaves
Directions
Heat the olive oil in a large skillet over medium heat.
Add the mushrooms and onions, cooking until both are softened and the mushrooms have released their juices, about 10 minutes.
While the vegetables are cooking, grease the inside of your slow cooker with a bit of butter or cooking spray.
In a large bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg until well combined.
Spread the mushroom and onion mixture evenly over the bottom of the slow cooker.
Sprinkle the grated Gruyère cheese over the top of the mushroom mixture.
Pour the egg mixture over the vegetables and cheese.
Sprinkle the fresh thyme leaves on top.
Cover and cook on low for 4-5 hours or until the quiche is set and the edges are lightly browned.
Once done, carefully remove the insert from the slow cooker and let the quiche cool for a few minutes before slicing and serving.
Variations & Tips
Feel free to experiment with this recipe by adding your favorite vegetables, such as bell peppers or spinach, to the mushroom mixture. If you're looking for a meatier version, some cooked bacon or ham would make excellent additions. For a different cheese twist, try using Swiss or cheddar instead of Gruyère. Herbs can be adjusted too - a bit of rosemary or dill could bring a new flavor profile to the dish. Remember, cooking is about making the recipe your own, so don’t hesitate to get creative!
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