Mushroom & Gruyere Quiche

1. Preheat oven to 400°F.
2. In a large bowl, toss mushrooms with onion, olive oil, salt and pepper. Then place on a baking sheet in a single layer. Roast for about 15 minutes until cooked and lightly golden. Remove from oven and set aside.
3. Prick pie shell with fork. Pre-bake shell for 10-15 minutes, until lightly browned.
4. Reduce oven to 350°F. Whisk together heavy cream, Eggland's Best eggs, thyme, salt and pepper.
5. In a large bowl, combine roasted mushrooms, onion and Gruyere. Spread the mixture in the bottom of the pie shell in an even layer. Pour the cream-egg mixture over the mushroom mixture, ensuring that all the mushroom mixture is covered. Gently press the mushrooms down into the liquid.
6. Bake at 350°F for 45-60 minutes until the center is set and the edges are golden.

Recipe Notes: You can substitute a gluten-free pie crust if you prefer. This can be made ahead and frozen for up to 2 months. It's great for brunch or lunch and a wonderful vegetarian option!