12ouncesbaby bella mushrooms, trimmed and sliced, about 4 cups
2cupsbaby spinach (about 2 ounces)
6large eggs
1cupheavy cream
1teaspoongarlic powder
1teaspoonkosher salt
1teaspoonfreshly ground pepper
12ouncesSwiss cheese, grated (about 3 cups)
1unbaked pie crust
Instructions
Preheat the oven to 350° F.
In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has most evaporated, 5 to 6 minutes. Add the spinach and saute' 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. Pour the mixture into an 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 burning.
Remove from the oven and let stand 5-10 minutes before serving. Cut into 6-8 slices and serve warm or at room temperature.
The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.
Notes
I have also made this recipe, using cheddar cheese instead of the Swiss and replacing the onion, spinach and mushrooms with about 2 cups of diced ham.