Not only do real men eat quiche, but they may ask for seconds of this savoury delight. Imagine a delectable custard combined with tender mushrooms, spinach, nutty garlic and aromatic spices, topped with creamy Gouda cheese! Bake it in a flaky homemade crust and it will be ready in about an hour. Smart Recipes, European Recipes, Eggs Recipes, Spinach & Mushroom Quiche Recipes Eggs European Spinach And Mushroom Quiche Spinach And Mushroom Quiche Recipe | CHEFBear.net PT1H Serves 4 1 N/A Homemade Pie Crust 5 Large Eggs 1 1/2 Cups Heavy Cream 1 Tablespoon Dijon Mustard 1/2 Teaspoon Salt & Freshly Ground White Pepper 1/8 Teaspoon Ground Nutmeg 1 Cup Shredded Gouda Cheese 1/4 Cup Butter 1 Small Red Onion 1 Teaspoon Fresh Thyme 1 Cup Baby Portobello Mushrooms 2 Cloves Garlic 2 Cups Fresh Baby Spinach Preheat the oven to 350 degrees, and transfer the prepared pie crust to a 10-inch pan. In a Dutch oven, melt the butter over medium-high heat, and saute the onions until softened for about 5 minutes. Stir in the onions, thyme, mushrooms, and minced garlic and saute until the onions are translucent. Stir in the spinach, and saute until most of the liquid has evaporated. Set aside to cool slightly. Meanwhile, in a large bowl combine the eggs, heavy cream, mustard, salt, pepper & nutmeg, and whisk until creamy. Gently fold in the grated cheese, and stir to combine. Transfer the vegetable mixture to the prepared pie shell (I recommend putting the pie shell on a cookie sheet covered with a sheet of aluminum foil to help trap any spills), and top with the egg custard. Bake for 35-40 minutes, or until the custard is completely set and slightly brown. Rest for 10 minutes before serving.

Spinach And Mushroom Quiche

Spinach And Mushroom Quiche Recipe


Not only do real men eat quiche, but they may ask for seconds of this savoury delight. Imagine a delectable custard combined with tender mushrooms, spinach, nutty garlic and aromatic spices, topped with creamy Gouda cheese! Bake it in a flaky homemade crust and it will be ready in about an hour.

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Recipe Information

Flavor Profile

European

Protein

Eggs

Category

Main Dishes

Serves

4

Total Time

60 Minutes

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Ingredients

      • 1 Homemade Pie Crust (Associated Recipe, Feel Free To Substitute Store Bought)
      • 1/4 Cup Butter
      • 1 Small Red Onion (Thinly Sliced)
      • 1 Teaspoon Fresh Thyme (Minced)
      • 1 Cup Baby Portobello Mushrooms (Sliced)
      • 2 Cloves Garlic (Minced)
      • 2 Cups Fresh Baby Spinach

      • Egg Custard
      • 5 Large Eggs
      • 1 1/2 Cups Heavy Cream
      • 1 Tablespoon Dijon Mustard
      • 1/2 Teaspoon Salt & Freshly Ground White Pepper
      • 1/8 Teaspoon Ground Nutmeg
      • 1 Cup Shredded Gouda Cheese

Directions

  1. Preheat the oven to 350 degrees, and transfer the prepared pie crust to a 10-inch pan.
  2. In a Dutch oven, melt the butter over medium-high heat, and saute the onions until softened for about 5 minutes. Stir in the onions, thyme, mushrooms, and minced garlic and saute until the onions are translucent. Stir in the spinach, and saute until most of the liquid has evaporated. Set aside to cool slightly.
  3. Meanwhile, in a large bowl combine the eggs, heavy cream, mustard, salt, pepper & nutmeg, and whisk until creamy. Gently fold in the grated cheese, and stir to combine.
  4. Transfer the vegetable mixture to the prepared pie shell (I recommend putting the pie shell on a cookie sheet covered with a sheet of aluminum foil to help trap any spills), and top with the egg custard.
  5. Bake for 35-40 minutes, or until the custard is completely set and slightly brown. Rest for 10 minutes before serving.

Associated Recipes





Nutrition & Cost Facts

Calories

883.0 kcal

Carbs

29.0 g

Fat

74.0 g

Protein

25.0 g

Cost Per Serving

$3.07

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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