This Savory Mushroom & Spinach Quiche with Garlic Herb Crust might just become your new go-to dish. It's packed with rich flavors, perfect for brunch or a light dinner, and gives you a taste of gourmet with minimal fuss.
The foundation of this quiche is the pie crust. Whether you choose homemade or store-bought, ensure it's sturdy enough to hold the filling. The olive oil is used to sauté the mushrooms and spinach, bringing out their natural flavors. Mushrooms add an earthy depth, while spinach provides a fresh, slightly sweet taste. Garlic, when cooked with the spinach, releases a fragrant aroma that's truly irresistible.
Gruyère cheese brings a nutty, creamy quality, melting beautifully into the egg mixture. Eggs and half-and-half form the custard base, setting everything together with a smooth, rich texture. Salt, black pepper, and thyme season the quiche, enhancing the natural flavors without overpowering them. Finally, parsley adds a pop of color and a hint of freshness when sprinkled on top.
This quiche pairs beautifully with a simple green salad dressed in lemon vinaigrette. For a heartier meal, serve it alongside roasted potatoes or a warm soup like tomato bisque. A glass of chilled white wine, such as Sauvignon Blanc, complements the flavors wonderfully.
First, preheat your oven to 375°F. This ensures it's at the right temperature when you're ready to bake. Roll out your pie crust and gently fit it into a 9-inch pie pan. Make sure the edges are even, and set it aside while you prepare the filling.
In a medium skillet, heat a tablespoon of olive oil over medium heat. Toss in the sliced mushrooms and sauté them for about five minutes until they soften and release their juices. Add the fresh spinach and minced garlic to the skillet. Stir occasionally until the spinach wilts down and the garlic becomes fragrant. This should take just a couple of minutes. Once done, remove the skillet from the heat and let it cool slightly.
In a mixing bowl, whisk together four large eggs and a cup of half-and-half. Add in the salt, black pepper, and dried thyme. Whisk until everything is well combined, ensuring the seasoning is evenly distributed throughout the mixture.
Spread the mushroom and spinach mixture evenly over the prepared pie crust. Sprinkle the shredded Gruyère cheese over the top, then carefully pour the egg mixture over everything. Try to distribute it evenly so that it covers the filling and cheese.
Place the quiche in your preheated oven and let it bake for 35 to 40 minutes. You'll know it's ready when the top is golden brown and the center is set. Once baked, allow the quiche to cool slightly, which makes it easier to slice. Garnish with chopped fresh parsley before serving.
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