Indulge mother in a Mom’s Day brunch match for a queen with our Spinach and Mushroom Quiche recipe! This savory quiche combines the earthy flavors of sautéed mushrooms, vibrant spinach, and wealthy Swiss cheese, all nestled in a buttery, flaky crust. Whether or not you’re internet hosting a comfortable household gathering or just treating mother to a particular morning meal, this quiche is certain to impress and delight.
INGREDIENTS
- 2 Tbsp salted butter
- 1/3 cup finely diced white onion
- 12 oz child bella mushrooms, trimmed and sliced (about 4 cups)
- 2 cups child spinach (about 2 ounces)
- 6 massive eggs
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp freshly floor black pepper
- 12 oz Swiss cheese, grated (about 3 cups)
- 1 unbaked selfmade pie crust or a store-bought, 9-inch pie crust
DIRECTIONS
- Preheat the oven to 350°F.
- In a big sauté pan, warmth the butter over medium warmth till melted. Add the onion and sauté till tender, about 6 minutes. Add the mushrooms and sauté till they’ve given up their liquid and it has principally evaporated, 5 to six minutes. Add the spinach and sauté till wilted, 1 to 2 minutes. Take away from the warmth and put aside.
- In a big bowl, whisk collectively the eggs, cream, garlic powder, salt, and pepper. Stir within the spinach/mushroom combination and the Swiss cheese. Pour the combination into the unbaked pie shell.
- Bake till the quiche is evenly golden and set within the middle when the pan is gently pushed, about 45 minutes. If the crust is browning too shortly, cowl it with foil to forestall it from burning.
- Take away from the oven and let stand for five to 10 minutes earlier than serving. Lower into 6 or 8 slices and serve heat or at room temperature.
- The quiche is finest served the day it’s made. Tightly wrap leftovers with plastic wrap and retailer within the fridge for as much as two days.
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