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Spinach & Mushroom Quiche
- Servings: 6
- Cook Time: 25 Minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyère cheese
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Instructions
- Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
- Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
- Whisk eggs, milk, half-and-half, mustard, thyme, salt, and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.
How We Made Spinach & Mushroom Quiche Healthy
- We loaded our quiche with 8 cups of spinach and 8 ounces of fresh mixed mushrooms. More veggies mean more fiber and nutrients with less room for fat and calories coming from cream and eggs.
- We used a combination of whole milk and half-and-half instead of heavy cream in the custard. You get the same creamy results with less saturated fat.
- We went crustless! A crustless quiche is not only more streamlined but healthier too. Leaving the crust behind cuts down on calories, fat, and carbohydrates leaving more room for the nutritious (and delicious) filling.
