Mushroom and Gruyere Quiche

Ingredients

• 1 Tbsp butter
• 4-5 medium sized sliced button mushrooms
• 1 small diced shallot
  
• 1/2 tsp thyme
• salt and pepper taste
• 1/4 cup sherry
• 4 eggs
• 1 1/2 cups milk
• 1 1/2 cup shredded Gruyere cheese
• 1/4 chopped fresh herbs (I like chives and parsley)
• 1 9 inch unbaked pie crust

Directions 

1. Saute the mushrooms and shallot in butter over medium high heat until shallot has caramelized and the mushrooms have browned. Add the sherry and continue to saute until the alcohol boils off. Remove to a bowl and let sit app, five minutes until mushrooms have released their liquid. Spoon the mushrooms without the liquid into the crust and sprinkle with cheese.
2. Whisk the  eggs and milk and por over all.
3. Bake in  a preheated 350 oven for 30 minutes, or until center has set.
4. If freezing, cool completely, wrap.
5. Bake from frozen at 350 for 40-50 minutes or until heated through.