Savory Mushroom and Spinach Quiche
Embrace the comforting flavors of autumn with this savory mushroom and spinach quiche. With a buttery, flaky crust and a creamy, cheese-laden filling, it's an ideal dish for brunch or a light dinner. The robust flavors of sautéed mushrooms and fresh spinach pair beautifully, offering a satisfying yet elegant meal.
For a personal twist, consider adding some caramelized onions or even a sprinkle of fresh herbs like thyme or rosemary. If you're seeking a gluten-free option, using a pre-made gluten-free crust or simply omitting the crust altogether will still yield a deliciously satisfying frittata-like dish.
Serve this quiche warm accompanied by a crisp green salad or a cup of tangy tomato soup. It’s not only great for entertaining guests but also as a comforting weekday dinner. Enjoy the versatility and ease of this quintessential fall recipe that celebrates the earthy flavors of the season.
How to Make It
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1
Preheat the oven to 375°F (190°C).
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2
Roll out the pie crust into a 9-inch pie dish and trim any excess edges.
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3
In a skillet, heat olive oil over medium heat. Sauté onions until translucent.
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4
Add sliced mushrooms to the skillet, cook until softened and browned.
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5
Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
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6
In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
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7
Spread the mushroom and spinach mixture evenly over the crust.
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8
Pour the egg mixture over the vegetables, then sprinkle shredded cheese on top.
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9
Bake for 35-40 minutes or until the quiche is set and the top is golden brown.
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10
Let cool slightly before slicing and serving.