Description
This healthy and delicious Spinach & Mushroom Quiche is a vegetarian delight without the hassle of a crust. Packed with sweet wild mushrooms, fresh baby spinach, and savory Gruyère cheese, this quiche is perfect for breakfast, brunch, or a light lunch paired with a salad.
Ingredients
Vegetables and Oils
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms (cremini, shiitake, button, and/or oyster mushrooms)
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
Egg Mixture
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Cheese
- 1 ½ cups shredded Gruyère cheese
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Prepare a 9-inch pie pan by coating it with cooking spray and set it aside for later use.
- Sauté Mushrooms: Heat the olive oil in a large nonstick skillet over medium-high heat, swirling to coat the pan evenly. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 8 minutes.
- Add Aromatics: Add the sliced sweet onion and garlic to the skillet with the mushrooms. Cook, stirring frequently, until they become softened and tender, approximately 5 minutes.
- Cook Spinach: Stir in the chopped baby spinach and cook, tossing constantly, until the spinach is wilted, which should take 1 to 2 minutes. Remove the skillet from heat.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, whole milk, half-and-half, Dijon mustard, fresh thyme leaves, salt, and pepper until fully combined.
- Combine Ingredients: Fold the cooked vegetable mixture and shredded Gruyère cheese into the egg mixture until evenly distributed.
- Fill and Bake: Pour the mixture into the prepared pie pan. Bake in the preheated oven until the quiche is set and the top turns golden brown, about 30 minutes.
- Rest and Serve: Let the quiche stand for 10 minutes to set completely. Garnish with additional fresh thyme leaves if desired, slice, and serve warm.
Notes
- This quiche is gluten-free and vegetarian, making it suitable for a variety of dietary preferences.
- Using a mix of wild mushrooms adds a deeper flavor. Feel free to use your favorites or what’s available.
- You can substitute the Gruyère cheese with Swiss or a mild cheddar if preferred.
- For a dairy-free option, substitute milk and half-and-half with plant-based alternatives and use a dairy-free cheese alternative.
- Serve with a light green salad for a complete meal.