Spinach & Mushroom Quiche

Spinach & Mushroom Quiche Is A Brunch Winner

Spinach & Mushroom Quiche is a healthy quiche without the fussy crust filled with mushrooms and cheese perfect for brunch served with salad.

Ingredients :-

• 6 large eggs
• ¼ cup whole milk
• 1 tbsp Dijon mustard
• ¼ cup half-and-half
• 1 tbsp fresh thyme leaves, plus more for garnish
• ¼ tsp salt
• ¼ tsp ground pepper
• 1 ½ cups shredded Gruyère cheese
• 8 cups fresh baby spinach, coarsely chopped
• 1 tbsp thinly sliced garlic
• 1 ½ cups thinly sliced sweet onion
• 2 tbsp olive oil
• 12 cups sliced fresh mixed wild mushrooms such as cremini, shiitake, button mushrooms

Method :-

• Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray and set aside.
• Heat oil in a non-stick frying pan over medium flame. Add mushrooms and cook,  until brown and tender for about 10 minutes. Add onion and garlic and cook until  tender for about 5 minutes. Add spinach and cooked until wilted for a couple of minutes. Remove from heat.
• Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until golden brown for half an hour. Let it stand for 10 minutes and slice. Garnish with thyme and serve immediately.