Recipe: <!-- -->Mushroom and Gruyère Quiche<!-- -->

Ingredients

• 1/4 pound cremini mushrooms, cut into quarters or eighths, depending on size
• 1/4 pound portobello mushroom caps, diced
• 1/4 pound shiitake mushrooms, stems removed and discarded, cut into quarters
• 1/2 yellow onion, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 frozen 9-inch pie crust, thawed
• 1/2 cup heavy cream
• 2 eggs
• 1 tablespoon chopped fresh thyme
• 4 ounces Le Gruyère cheese, shredded (about 1 1/2 cups)
• 2 teaspoons chopped fresh thyme