Spinach and Mushroom Quiche
Ingredients
The crust
The vegetables
-
3
tablespoons
butter or olive oil
-
8
oz
sliced mushrooms
-
4
oz
fresh spinach
-
3
oz
sliced onions
-
1
clove
garlic
-
1
teaspoon
fresh thyme, chopped
The custard
-
5
large
eggs
-
1 ½
cups
heavy cream
-
1
tablespoon
grainy Dijon mustard
-
½
teaspoon
salt
-
¼
teaspoon
white pepper
-
2
pinches
freshly grated nutmeg
The cheese
-
6
oz
smoked Swiss cheese, grated
Instructions
- Prepare the pie crust and refrigerate it until ready.
- Preheat the oven to 350°F and prepare the vegetables.
- In a frying pan, heat butter and brown the mushrooms, then add onions and garlic.
- Add spinach and wilt it, cooking out excess liquid, then stir in thyme.
- Combine custard ingredients and blend thoroughly.
- Layer cheese, vegetables, and custard in the pie crust.
- Bake for 20 minutes on the lower rack, then move to the middle rack for an additional 10-20 minutes until browned and set.
- Cool 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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