Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Blind bake by covering with parchment paper and pie weights for 10 minutes. Remove and set aside.
Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden brown and all the liquid has evaporated. Season with salt and pepper.
In a bowl, whisk together the eggs and cream. Stir in the sautéed mushrooms and grated cheese. Season with a bit more salt and pepper.
Pour the filling into the pre-baked crust. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden.
Let the quiche cool for at least 10 minutes before slicing. Garnish with fresh thyme leaves if desired.
Notes
• Sauté the mushrooms until they're golden brown to bring out their flavor.
• Beat the eggs and cream together until smooth for a consistent filling.
• Blind bake the crust for 10 minutes to prevent it from getting soggy.
• Let the quiche cool for a few minutes before slicing to allow it to set.
• Season the mushroom mixture well with salt and pepper for the best flavor.