Savory Mushroom & Spinach Quiche with Garlic Herb Crust
Experience the delightful combination of earthy mushrooms and vibrant spinach encased in a homemade garlic herb crust. This easy-to-make quiche offers a perfect balance of flavors and textures, great for brunch or a light dinner.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
1 9-inch pie crust (homemade or store-bought)
1 tbsp olive oil
1 cup sliced mushrooms
2 cups fresh spinach
3 cloves garlic, minced
1 cup shredded Gruyère cheese
4 large eggs
1 cup half-and-half
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
1/4 cup chopped fresh parsley
Instructions
1. Preheat oven to 375°F. Roll out pie crust into a 9-inch pie pan and set aside.
2. In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until softened, about 5 minutes. Add spinach and garlic, cook until spinach is wilted and garlic is fragrant. Remove from heat.
3. In a mixing bowl, whisk together eggs, half-and-half, salt, pepper, and thyme until well combined.
4. Spread the mushroom and spinach mixture evenly over the pie crust, sprinkle with Gruyère cheese, then pour the egg mixture over the top.
5. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
6. Let cool slightly before garnishing with fresh parsley. Slice and serve warm.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat slices in a preheated oven at 350°F for 10-15 minutes or until warmed 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.
