Mushroom and Spinach Quiche
Ingredients:
· 1 store-bought pie crust
· 2 cups mushrooms (such as shiitake or baby bella), sliced
· 2 cups fresh spinach, chopped
· 1 small onion, finely chopped
· 4 eggs
· 1 cup milk
· 1 cup shredded Gruyere cheese
· 1 tablespoon olive oil
· Salt and pepper to taste
Preparation:
Preheat the oven to 375°F (190°C). Place the pie crust in a pie dish and set aside.
In a pan, heat the olive oil over medium heat. Add the onions and mushrooms, and sauté until softened.
Add the spinach and cook until wilted. Remove from heat and let it cool slightly.
In a bowl, whisk together the eggs and milk. Season with salt and pepper.
Spread the mushroom and spinach mixture evenly over the pie crust. Sprinkle the shredded cheese on top.
Pour the egg mixture over the filling and gently mix to distribute evenly.
Bake for 30-35 minutes until the quiche is set and golden brown.
Let it cool for a few minutes before slicing and serving.
