Spinach Mushroom Quiche

This quiche is a very traditional recipe (sans the bacon) in that it uses eggs, cream and a good dose of cheese. You can use almost any vegetables such as broccoli, leeks or cauliflower as well.

Photography By Jill Melton | September 27, 2018

Ingredients

1 tablespoon oil
1/2 large onion, slivered
16 ounces sliced mushrooms
3 cups fresh spinach leaves
2 cups grated Gruyere cheese
5 eggs
2 cups half-and-half
salt and pepper

Preparation

1. Prepare Pie Pastry. Roll out and place in 9-inch pie plate. Heat oven to 425. Bake pastry 5-7 minutes. Remove from oven.

2. Heat 2 tablespoons oil in a large skillet. Add onion and saute 5 minutes. Add mushrooms and saute 10 minutes or until browned. Add spinach and cook 5 minutes. Add salt and pepper.

3. Place mushroom mixture in bottom of pastry. Top with cheese.

4. Combine 5 eggs, half-and-half, dash of nutmeg, salt and pepper and whisk well. Pour over cheese. Bake at 425 for 20 minutes. Reduce heat to 300F and bake 40 minutes longer or until browned and done. Let stand 5 minutes. Serves 8.