Mushroom Quiche

Another comfort food! I have wanted mushroom quiche for awhile now and this one turned out wonderfully.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 (9 inch)  unbaked pie shells
• 2  tablespoons butter or 2  tablespoons margarine or 2  tablespoons olive oil
• 3  medium shallots, thinly sliced
• 1  lb  assorted mushroom, quartered or sliced (any "or" all)
•  salt & freshly ground black pepper
• 1⁄2 cup milk
• 1⁄2 cup heavy cream
• 3  large eggs
• 1  pinch  freshly grated nutmeg
• 1  cup  grated gruyere cheese
• 1⁄2 cup  grated parmesan cheese
• 1 -2  teaspoon  freshly chopped parsley (optional)

Directions

1. Preheat oven to 350°F.
2. Use a 10"x1-1/2" round tart pan(with or w/out removable bottom).
3. Prick pastry shell on bottom with fork.
4. Meanwhile, heat butter, margarine or oil in a large nonstick skillet over medium high heat.
5. Add shallots, and cook stirring, until translucent but not brown, about 1 minute.
6. Add mushrooms and season with salt and pepper.
7. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are golden brown, 8-10 minutes.
8. Place tart pan on a baking sheet to catch any run-off there might be(especially if you are using a pan with a removable bottom.).
9. Sprinkle half the cheeses evenly over the bottom crust.
10. Spread mushrooms over the cheeses and then top with remaining cheeses.
11. In a medium bowl, whisk together milk, cream, and eggs.
12. Season with nutmeg, salt, and pepper.
13. Pour over cheeses.
14. Sprinkle with chopped parsley.
15. Transfer to oven, and bake until just set in the center, 30-35 minutes.
16. Cool on wire rack for about 10 minutes before slicing.