Vegetarian Spinach and Mushroom Quiche - Vegetarian
The Garden Harvest Spinach and Mushroom Quiche brings the fresh, vibrant flavors of the garden to your table in a savory pie format. With a perfect balance of tender spinach, earthy mushrooms, and creamy cheddar cheese all nestled in a flaky pie crust, this quiche is a feast for both the eyes and the palate.
Ingrédients
- 1 large pie crust (store-bought or homemade)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 3 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the mushrooms to the skillet and cook until softened, about 5 minutes.
- Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, milk, heavy cream, nutmeg, salt, and black pepper.
- Spread the spinach and mushroom mixture evenly over the pie crust.
- Sprinkle the shredded cheddar cheese over the vegetables.
- Pour the egg mixture over the cheese and vegetables.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Allow to cool for 10 minutes before slicing and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 15g | Protéines: 10g | Fat: 16g | Sucre: 3g
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