Spinach Mushroom Quiche
Spinach Mushroom Quiche is a savory dish featuring clean eggs, vegetables, and a crisp crust. Great for breakfast or brunch, it supports energy and satiety while staying free of processed fillers and additives.
Servings & Time
Servings: 6
Preparation: 25 minutes
Cooking: 45 minutes
Ready: 65 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 230 g sliced fresh mixed wild mushrooms (recommended: cremini, shiitake, button, and/or oyster mushrooms)
- 80 g thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 240 g fresh baby spinach, coarsely chopped
- 6 large eggs
- 60 ml whole milk
- 60 ml 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 Gruyère cheese
Directions
- Preheat oven to 345° F, and coat a 9 inch pie pan with olive oil.
- Over medium-high heat, cook mushrooms (approx. 8 minutes). Add onion and garlic (approx. 5 minutes). Add spinach (approx. 2 minutes). Stir often with each step.
- Whisk eggs, milk, half-and-half, thyme, salt, and pepper in a bowl. Fold in the mushroom mixture and cheese. Add to the prepared cooking pan and bake until golden brown (approx. 30 minutes). Let sit for 10 minutes after baking, garnish with thyme, and serve.
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