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Spinach & Mushroom Quiche

Name: Spinach & Mushroom Quiche
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 extra-virgin olive oil; 8 sliced fresh mixed wild mushrooms such as cremini; 1 ½ thinly sliced sweet onion; 1 thinly sliced garlic; 5 fresh baby spinach; 6 large eggs; ¼ cups whole milk; ¼ cups half-and-half; 1 Dijon mustard; 1 fresh thyme leaves; ¼ salt; ¼ ground pepper; 1 ½ shredded Gruyère cheese

The Daily Kitchen October 8, 2024

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Spinach & Mushroom Quiche

Courses: Breakfast, Brunch, Snack Recipe Keys: Gluten Free Low Carb Nut Free Vegetarian Meals

Description

If you’re looking for a simple, healthy, vegetarian quiche recipe, you’ve come to the right place. This easy spinach & mushroom quiche is made with a white sauce and filled with cheese and herbs. It’s absolutely delicious and sure to please your guests.

Difficulty: Intermediate Prep Time 25 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 15 mins Servings: 6 Best Season: Suitable throughout the year

Instructions

Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.