Herbed Mushroom and Spinach Quiche

Delight in a savory Herbed Mushroom and Spinach Quiche, expertly crafted with fresh ingredients, perfect for brunch or a light dinner. This quiche combines earthy mushrooms and fresh spinach with a blend of herbs to create a rich and satisfying flavor profile.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 pre-made pie crust

2 tablespoons olive oil

1 cup sliced mushrooms

1 cup fresh spinach

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

4 large eggs

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).

2. Roll out the pie crust and press it into a 9-inch pie pan. Trim any excess crust from the edges.

3. In a skillet, heat olive oil over medium heat. Sauté the sliced mushrooms until they are golden brown, about 5 minutes.

4. Add the garlic and spinach to the skillet, cooking until the spinach is wilted, about 2 minutes. Stir in the thyme and rosemary, then remove from heat.

5. In a mixing bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper until smooth.

6. Spread the mushroom and spinach mixture evenly over the prepared pie crust.

7. Pour the egg and cream mixture over the vegetables in the crust, ensuring even coverage.

8. Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.

9. Allow the quiche to cool for at least 10 minutes before slicing and serving.

Storage

Allow the quiche to cool completely, then wrap tightly in plastic wrap and store in the refrigerator for up to 3 days.

Reheating

To reheat, place a slice of quiche on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.