Mushroom and Spinach Quiche

Mushroom and Spinach Quiche
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Save time by preparing this comforting dish 24-48 hours ahead of time.
  • 2 tbs Olive oil
  • 1 medium-sized onion, halved and thinly sliced
  • 1½ cups thinly sliced mushroom caps
  • 3 cups firmly packed baby spinach
  • 1 clove garlic, minced (about 1 teaspoon)
  • 3 large eggs
  • 1 cup milk whole or reduced-fat
  • 1 tsp Dijon mustard
  • ½ tsp Ground black pepper
  • ¼ tsp Salt
  • 1½ cups grated Gruyere cheese
  1. Prepare Basic Pie Pastry, and set aside to rest 10 minutes.
  2. Grease 9½ inch deep-dish pie pan. Preheat oven to 400 degrees.
  3. Roll pastry into 12-inch circle between two sheets of wax paper or plastic wrap. Peel off top sheet; invert pastry over pie pan,
  4. Peel off second sheet, then tuck pastry into pan without stretching it, pinching overhang into an even edge.
  5. Chill 15 minutes.
  6. Smooth sheet of aluminum foil over pastry; fill with dried beans or rice; bake 20 minutes.
  7. Remove pan from oven; lift foil with beans from pan.
  8. Using fork, pierce pastry 6-8 times. Reduce oven to 375 degrees, and bake 7 minutes.
  9. Cool on wire rack. Leave oven on.
  10. To make filling: Heat oil in large skillet over medium heat. Add onion, and cook, stirring, 5 minutes.
  11. Add mushrooms; cover and cook 3-4 minutes, stirring occasionally.
  12. Stir in spinach and garlic; cover, and cook 2-3 minutes to melt cheese.
  13. Spread vegetable mixture in pastry shell. Sprinkle with half of remaining cheese. Slowly pour in egg mixture, then sprinkle with remaining cheese.
  14. Bake 40-45 minutes, or until golden brown and slightly puffy. Transfer to wire rack, and let cool 15 minutes before serving.
Nutrition Information
Calories: 386 Fat: 27g Saturated fat: 6.5g Carbohydrates: 24g Sodium: 353mg Fiber: 2g Protein: 13g


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