Light Mushroom and Spinach Quiche
A lighter, savory quiche with mushrooms, spinach, and cheese, perfect for brunch or a healthy lunch.
Ingredients
- 1 pre-baked pie crust 9-inch
- 1 cup mushrooms sliced
- 2 cups spinach cooked and squeezed dry
- 4 large eggs
- 1 cup milk or cream
- ½ cup shredded cheese cheddar or mozzarella
- 1 small onion chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté the onions until soft, then add mushrooms and cook until tender.
- Add spinach and cook for an additional 2 minutes, seasoning with salt and pepper. Set aside.
- In a mixing bowl, whisk eggs with milk or cream. Stir in cheese.
- Spread the mushroom and spinach mixture evenly into the pie crust. Pour the egg mixture over the top.
- Bake for 30-35 minutes or until set and golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
You can make this quiche ahead of time and refrigerate it. It’s also a great dish for meal prepping.
