Spinach and Mushroom Quiche
Ingredients
The crust
-
1
recipe
Flaky Pie Crust (or your favorite crust)
The vegetables
-
3
tbs
butter or olive oil
-
8
oz
sliced mushrooms
-
4
oz
fresh spinach (2 cups packed)
-
3
oz
sliced onions
-
1
clove
garlic, sliced
-
1
tsp
fresh thyme, chopped
The custard
-
5
large
eggs
-
1 ½
cups
heavy cream
-
1
tbsp
grainy Dijon mustard (or Maille whole grain mustard)
-
½
tsp
salt
-
¼
tsp
white pepper
-
2
pinches
freshly grated nutmeg (about 1/16 of a teaspoon)
The cheese
-
6
oz
smoked Swiss cheese, grated (or sub. your favorite cheese)
Instructions
- Prepare the pie crust according to instructions and refrigerate until ready.
- Preheat the oven to 350°F and prepare the vegetables.
- In a frying pan, heat butter and cook the mushrooms until browned, then add onions and garlic.
- Add spinach to the pan and wilt it, cooking out as much liquid as possible.
- In a bowl, blend the custard ingredients thoroughly with a hand mixer.
- Layer ⅓ of the cheese, followed by ½ of the vegetables in the crust, then repeat with another layer of cheese and vegetables.
- Pour the custard over the layered ingredients and bake for 20 minutes on the lower rack.
- Move the quiche to the middle rack and bake for an additional 10-20 minutes until browned and set.
- Cool on a rack before serving warm or at room temperature.
Nutrition Facts (estimated)
Servings
8
Calories
477
Total fat
44g
Total carbohydrates
10g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
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