Savory Spinach and Mushroom Quiche

A delightful spinach and mushroom quiche that marries rich flavors with a flaky crust, perfect for breakfast, brunch, or a light lunch. Enjoy this vegetarian dish that is sure to please everyone at the table.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 9-inch pie crust

1 tablespoon olive oil

1 cup sliced mushrooms

1 cup fresh spinach, chopped

1/2 cup diced onion

1 teaspoon minced garlic

4 large eggs

1 cup heavy cream

1 cup shredded Gruyere cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

Instructions

1. Preheat the oven to 375°F (190°C).

2. Roll out the pie crust into a 9-inch pie dish, pressing gently into the dish.

3. Heat olive oil in a skillet over medium heat. Add the onions and cook until translucent.

4. Add the mushrooms and garlic to the skillet, cooking until the mushrooms are tender.

5. Stir in the spinach and cook until wilted. Remove from heat and set aside.

6. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.

7. Spread the spinach and mushroom mixture evenly in the pie crust. Sprinkle with Gruyere cheese.

8. Pour the egg mixture over the vegetables and cheese, filling to the top of the crust.

9. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.

10. Allow to cool slightly before slicing and serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices in the microwave for 30-45 seconds or in a preheated oven at 325°F (160°C) for 10-15 minutes.

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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.