If you're looking for a delicious and hearty brunch recipe, look no further than this mushroom and spinach quiche. Not only is it packed with flavor, but it's also a great way to get in some veggies and protein. Plus, it's easy to make and can be customized to your taste preferences.
This mushroom and spinach quiche is a great option for a brunch party or a lazy Sunday morning. It's also a versatile recipe that can be customized to your liking. You can add other veggies, such as diced bell peppers or chopped broccoli, or swap out the cheese for something else, such as feta or goat cheese. The possibilities are endless!
When it comes to serving, you can either eat the quiche warm or at room temperature. It pairs well with a fresh salad or some roasted potatoes. You can also make it ahead of time and reheat it in the oven when you're ready to serve.
In conclusion, this mushroom and spinach quiche recipe is a delicious and easy way to get in some veggies and protein. It's perfect for a hearty brunch and can be customized to your taste preferences. Give it a try and see for yourself!
Ingredients:
1 pre-made pie crust
1 tablespoon olive oil
1 small onion, diced
2 cups sliced mushrooms
2 cups fresh spinach
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (such as cheddar or Swiss)
Instructions:
Preheat your oven to 375°F (190°C).
Place the pie crust in a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes or until lightly golden. Remove from the oven and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8 minutes.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Stir in the cooked mushrooms, spinach, and shredded cheese.
Pour the mixture into the pre-baked pie crust.
Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
Let cool for a few minutes before slicing and serving.
This mushroom and spinach quiche is a great option for a brunch party or a lazy Sunday morning. It's also a versatile recipe that can be customized to your liking. You can add other veggies, such as diced bell peppers or chopped broccoli, or swap out the cheese for something else, such as feta or goat cheese. The possibilities are endless!
When it comes to serving, you can either eat the quiche warm or at room temperature. It pairs well with a fresh salad or some roasted potatoes. You can also make it ahead of time and reheat it in the oven when you're ready to serve.
In conclusion, this mushroom and spinach quiche recipe is a delicious and easy way to get in some veggies and protein. It's perfect for a hearty brunch and can be customized to your taste preferences. Give it a try and see for yourself!
