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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spinach and Mushroom Quiche Recipe

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This recipe for Spinach and Mushroom Quiche is from Recipes to Ruehl Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra virgin olive oil
8 oz. fresh mixed mushrooms
1½ cups thinly sliced sweet onion
1 T. thinly sliced garlic
5 oz. fresh baby spinach coarsely chopped
6 large eggs
¼ cup whole milk
¼ cup half & half
1 T. Dijon mustard
1 T. fresh thyme leaves, + for garnish
¼ tsp. salt
¼ tsp. ground pepper
1½ cups shredded Gruyere cheese
Directions:
Directions:
Preheat oven to 375º. Coat 9" pie pan with cooking spray. Heat oil in large nonstick skillet over medium high heat; swirl to coat pan. Add mushrooms; cook, stirring until brown & tender (8 minutes). Add onion & garlic; cook, stirring until softened & tender (5 minutes). Add spinach; cook, stirring constantly, until wilted (1-2 minutes). Remove from heat. Whisk eggs, milk, half & half, mustard, thyme, salt & pepper in medium bowl. Fold in mushroom mixture & cheese. Spoon into pie pan. Bake until set & golden brown (30 minutes). Cool 10 minutes; slice. Garnish with thyme & serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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