Ingredients
-
1 pre-made pie crust (store-bought or homemade)
-
1 cup fresh spinach, chopped
-
1 cup mushrooms, sliced
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 tablespoon olive oil
-
4 large eggs
-
1 cup milk (dairy or non-dairy)
-
1/2 cup shredded Gruyère cheese (or Swiss cheese)
-
1 Salt and pepper to taste
-
1/4 teaspoon ground nutmeg
-
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
|
1
Done
|
Preheat your oven to 375°F (190°C). |
|
2
Done
|
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. |
|
3
Done
|
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. |
|
4
Done
|
Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove the skillet from the heat. |
|
5
Done
|
In a mixing bowl, whisk together the eggs, milk, shredded Gruyère cheese, ground nutmeg, salt, and pepper. |
|
6
Done
|
Place the pre-made pie crust in a pie dish or tart pan. |
|
7
Done
|
Spread the cooked spinach, mushroom, and onion mixture evenly over the pie crust. |
|
8
Done
|
Pour the egg and cheese mixture over the vegetables. |
|
9
Done
|
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. |
-400x400.png)
