150 g of grated cheese of choice (sliced or cubed soft cheeses could also be used here. Cheeses like taleggio are born partners for mushrooms!)
bacon or ham lardons
225 mls plain whole milk yogurt or creme fraiche
1/2 tsp fresh thyme leaves
dash of ground nutmeg
Melt the butter in a pan (pref ceramic) over medium heat. Add the mushrooms and sprinkle 1/2 tsp salt over them. Add a dash of freshly ground pepper. Saute the mushrooms for 5-10 minutes, until they have released their moisture and cooked down a bit. Add the onion and garlic, and saute for a minute or so, until they are fragrant. Turn off heat and allow to cool.
Meanwhile, break the eggs into a large bowl. Add salt and a sprinkle of freshly ground pepper. Add the cheese, lardons, yogurt, thyme, and nutmeg. Stir to combine. Stir the pan veg into the egg mixture, and pour into a well greased baking tin or dish. Cook in a 180 degree oven for about 35 minutes, until the quiche is set in the centre and beautifully browned on top.
Let cool a bit, then slice and serve! This pairs wonderfully with a green salad.