Herb and Mushroom Quiche - from Get Cracking!

This is one of my favourite quiche recipes. I received the recipe card and spice packet from the Egg Producers of Nova Scotia. I do change it slightly for our tastes, by using either a mild cheddar or marble in place of the swiss. I also go the 'crustless' route. If you add extra mushrooms and onions (like I often do), I suggest putting them, along with the cheeses in the pie plate first. Then pour the egg mixture on top. ;)

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 lb mushroom, sliced
• 1  tablespoon  oil
• 1⁄2 cup onion, diced (or shallots)
• 1 1⁄2 teaspoons dried chives
• 1  teaspoon onion powder
• 3⁄4 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1⁄16 teaspoon cayenne pepper
• 1⁄16 teaspoon black pepper
• 4  eggs
• 1 1⁄4 cups  18% table cream (or evaporated milk)
• 3⁄4 cup swiss cheese, shredded
• 1⁄4 cup parmesan cheese, grated
• 2  tablespoons parsley, chopped
•  cooking spray (optional)
• 1  unbaked pie shell, 9-inch (optional)

Directions

1. Preheat oven to 375*.
2. If you are making a 'crustless' quiche, spray a 9" deep-dish pie plate well with cooking spray. Set aside.
3. Heat oil in a large skillet over medium/high heat. Add mushrooms and onions. Cook until mushrooms are soft.
4. Stir in seasonings and set aside to cool slightly.
5. Whisk eggs and cream until well combined. Stir in the mushroom mixture, cheeses and parsley.
6. Pour into the pie shell or prepared pie plate. Bake for approximately 20 - 25 minutes, or until a knife inserted into the center comes out clean.
7. Let rest for 10 minutes before serving.