• Mushroom, Spinach, and Swiss Cheese Quiche

    Mushroom, Spinach, and Swiss Cheese Quiche
    This recipe is hearty and warming - the perfect dish for a cool weeknight! 
    • 2 Tbsp salted butter
    • 1/3 cup finely diced white onion
    • 12 oz baby bella mushrooms, trimmed and sliced (about 4 cups)
    • 2 cups baby spinach (about 2oz)
    • 6 large eggs
    • 1 cup heavy cream
    • 1 tsp garlic powder
    • 1 tsp kosher salt
    • 1 tsp freshly ground black powder
    • 12 oz cheese (Swiss or gouda), grated (about 3 cups)
    • 1 unbaked piecrust or a store-bought 9-inch piecrust
    1. Preheat oven to 350F
    2. 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 mostly evaporated, 5 to 6 minutes.  Add the spinach and saute until wilted, 1-2 minutes.  Remove from the heat and set aside.
    3. In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper.  Stir in the spinach/mushroom mixture and the Swiss or gouda cheese.  Pour the mixture into the unbaked pie shell.
    4. 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 it from burning.
    5. Remove from the oven and let stand for 5 to 10 minutes before serving.  Cut into 6 or 8 slices and serve warm or at room temperature.
    6. Quiche is best served day of.  Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.