Ingredients
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1 pre-made pie crust (store-bought or homemade)
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1 cup fresh spinach, chopped
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1 cup mushrooms, sliced
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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4 large eggs
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1 cup milk (dairy or non-dairy)
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1/2 cup shredded Gruyère cheese (or Swiss cheese)
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1 Salt and pepper to taste
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1/4 teaspoon ground nutmeg
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1 Fresh parsley for garnish (optional)
Directions
Remove the quiche from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired. Slice and serve warm or at room temperature.
You can use a whole-grain or gluten-free pie crust for dietary preferences. Feel free to customize the quiche with your favorite herbs or additional vegetables.
Steps
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1
Done
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Preheat your oven to 375°F (190°C). |
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2
Done
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. |
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3
Done
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Add the minced garlic and sliced mushrooms to the skillet. Cook for another 4-5 minutes until the mushrooms have softened and any released liquid has evaporated. |
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4
Done
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Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove the skillet from the heat. |
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5
Done
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In a mixing bowl, whisk together the eggs, milk, shredded Gruyère cheese, ground nutmeg, salt, and pepper. |
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6
Done
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Place the pre-made pie crust in a pie dish or tart pan. |
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7
Done
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Spread the cooked spinach, mushroom, and onion mixture evenly over the pie crust. |
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8
Done
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Pour the egg and cheese mixture over the vegetables. |
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9
Done
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Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. |
