Active: 25 mins | Total: 1 hr 5 mins | Servings: 6 | Serving Size: 1 Slice
A 5-star Quiche that never fails to please the crowd! Super easy, not fussy, and guaranteed delicious. A worthy addition to your menu and sure to keep!
Ingredients
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2 tablespoons extra-virgin olive oil
8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button, and/or oyster mushrooms
1 ½ cups thinly sliced sweet onion
1 tablespoon thinly sliced garlic
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
¼ cup whole milk
¼ cup half-and-half
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Gruyere cheese
How to make Spinach & Mushroom Quiche
Step 1: Ready the oven. Preheat it to 375 degrees F.
Step 2: Use cooking spray to grease a 9-inch pan.
Step 3: Heat oil in a large skillet over medium-high heat. Once hot, saute the mushrooms and cook for about 8 minutes or until brown and tender.
Step 4: Add in and saute the garlic and onion for 5 minutes more or until the garlic is fragrant and the onion is translucent.
Step 5: Add the spinach into the saucepan and cook for a minute more. When done, remove from the heat.
Step 6: Combine the eggs, half-and-half, mustard, milk, thyme, salt, and pepper in a medium mixing bowl until incorporated.
Step 7: Add the egg mixture into the mushroom and cheese mixture. And shift into the prepared pie pan.
Step 9: Bake in the preheated oven for about 30 minutes or until golden brown.
Step 10: Once done, take the quiche from the oven and allow to cool for at least 10 minutes.
Step 11: Sprinkle with thyme before serving. Enjoy!
Nutrition Facts:
Per Serving: 276.6 calories; protein 17.1g 34% DV; carbohydrates 6.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.2g; fat 20g 31% DV; saturated fat 8.2g 41% DV; cholesterol 220.2mg 73% DV; vitamin a iu 2126.7IU 43% DV; vitamin c 10.8mg 18% DV; folate 39.1mcg 10% DV; calcium 357.8mg 36% DV; iron 2mg 11% DV; magnesium 41.8mg 15% DV; potassium 289.1mg 8% DV; sodium 442.5mg 18% DV; thiamin 0.1mg 9% DV.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button, and/or oyster mushrooms
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyere cheese
Instructions
Step 1: Ready the oven. Preheat it to 375 degrees F.
Step 2: Use cooking spray to grease a 9-inch pan.
Step 3: Heat oil in a large skillet over medium-high heat. Once hot, saute the mushrooms and cook for about 8 minutes or until brown and tender.
Step 4: Add in and saute the garlic and onion for 5 minutes more or until the garlic is fragrant and the onion is translucent.
Step 5: Add the spinach into the saucepan and cook for a minute more. When done, remove from the heat.
Step 6: Combine the eggs, half-and-half, mustard, milk, thyme, salt, and pepper in a medium mixing bowl until incorporated.
Step 7: Add the egg mixture into the mushroom and cheese mixture. And shift into the prepared pie pan.
Step 9: Bake in the preheated oven for about 30 minutes or until golden brown.
Step 10: Once done, take the quiche from the oven and allow to cool for at least 10 minutes.
Step 11: Sprinkle with thyme before serving. Enjoy!
