Lavender-Thyme Quiche

Serves 4

We found this recipe just before a visit to Alsace. While there, we were in a farmer's market where they were selling baggies of lavender buds. Long story short - it tastes great.

1 9-inch unbaked pie shell

1 ¼ cups (divided) grated Swiss cheese

2 tbsp butter, softened

1 ½ cups fresh mushrooms, sliced

4 large eggs, beaten lightly

1 cup evaporated milk or cream

1 tbsp minced fresh thyme leaves or 1/2 tbsp. dried

1 tbsp fresh lavender buds

½ tsp salt

1/8 tsp grated nutmeg

Preheat oven to 350F

Prick the pastry shell to keep it from puffing and bake until set, about 15 minutes.
Sprinkle ¼ cup of the Swiss cheese on the bottom of the crust and bake for 5 minutes more. Remove from the oven and cool.
While the crust is baking, prepare the filling. Heat the butter in a large skillet, add the mushrooms and sauté, stirring frequently. Drain and cool.
In a large bowl, combine the eggs, milk, thyme and lavender. Add the remaining 1 cup of Swiss cheese, the salt and nutmeg.
Stir in the mushrooms and pour the mixture into the pie shell.
Bake for about 35 minutes or until the top is just set. Remove from the oven and allow to rest for 5 minutes. Serve warm or cold.

Source: “An Unthymely Death” by Susan Wittig Albert (a book of China Bayles short mysteries)

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