Description
A savory, cheesy quiche made with sautéed mushrooms, fresh spinach, and Gruyère in a rich egg filling—perfect for brunch, lunch, or dinner.
Ingredients
- 2 tbsp extra-virgin olive oil
- 8 oz sliced fresh mixed wild mushrooms (e.g., cremini, shiitake, button, oyster)
- 1½ cups thinly sliced sweet onion
- 1 tbsp thinly sliced garlic
- 5 oz baby spinach (about 8 cups), coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves, plus more for garnish
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1½ cups shredded Gruyère cheese
- 1 9-inch pie crust (store-bought or homemade, optional)
Instructions
- Preheat oven to 375°F (190°C). Blind bake the pie crust if using.
- In a skillet, heat olive oil. Sauté mushrooms for 5–7 mins. Add onions, cook 5 mins. Add garlic, then spinach until wilted.
- In a bowl, whisk eggs, milk, half-and-half, mustard, thyme, salt, and pepper.
- Spread vegetable mix in crust. Top with cheese. Pour egg mixture over.
- Bake for 35–40 mins until set and golden. Cool slightly before slicing.
Notes
- Use frozen spinach if needed—just thaw and squeeze out excess water.
- Swap Gruyère for Swiss or sharp cheddar if preferred.
- For a crustless quiche, grease the dish well and skip the pastry.
- Prep Time: 20 minutes
- Cook Time: 40 minutes