Gluten-Free JOC Mushroom and Caramelized Onion Quiche

Ingredients:

1 gluten-free pie crust
8 ounces mushrooms, sliced
2 onions, thinly sliced
2 tablespoons olive oil
4 large eggs
1 cup milk (or a dairy-free alternative)
Salt and pepper to taste
1/2 cup shredded Gruyere cheese (ensure it's gluten-free)
Fresh thyme for garnish

Directions:

Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized. Set them aside.
In the same skillet, sauté the sliced mushrooms until they are browned and any liquid has evaporated.
In a bowl, whisk together the eggs and milk. Season with salt and pepper.
Spread the caramelized onions and sautéed mushrooms over the bottom of the gluten-free pie crust. Sprinkle with shredded Gruyere cheese.
Pour the egg mixture over the filling in the pie crust.
Bake in the preheated oven for 35-40 minutes or until the quiche is set and the top is golden brown.
Garnish with fresh thyme before serving.