Mushroom, Spinach, & Swiss Cheese Quiche⚓︎

Based on Magnolia Table Cookbook

Personal rating:

mushroom_spinach_quiche.jpeg

Ingredients⚓︎

  • 2 tbsp butter
  • 1/3 cup finely diced white onion
  • 8 ounces baby bella mushrooms, trimmed and sliced (about 2-3 cups)
  • 2 cups baby spinach (about 2 ounces)
  • 5 large eggs
  • 2/3 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 8 ounces Swiss cheese, grated (about 2 cups)
  • (Optional) peas
  • 9-inch Pie Crust, unbaked

Recipe⚓︎

  • Preheat the oven to 350F
  • In a large sauté pan, heat the butter over medium heat until melted.
    • Add the onion and sauté until tender, about 6 minutes
    • Add the mushrooms and sauté until they have given up their liquid and it has mostly evaporated, 5-10 minutes
    • Add the spinach and sauté until wilted, 1-2 minutes. Remove from the heat and set aside
  • In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese then pour the mixture into the unbaked pie shell
  • Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes
    • If the crust is browning too quickly, cover it with foil to prevent it from burning