Here’s a recipe that will blow your socks off! It’s rich, savory, and perfect for those slower mornings. My kids love this recipe and most of the time it never makes it to the following day. I often will make 2-3 and freeze a couple of them for a Sunday before church!
Ingredients:
- 2 tablespoons salted butter
- 1/3 cup finely diced white onion
- 12 ounces baby bella mushrooms, trimmed and sliced
- 2 cups baby spinach
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 ounces Swiss cheese, grated
- 1 unbaked homemade pie crust or a store-bought 9-inch pie crust (i use storebought because it saves me so much time!
Directions:
- Preheat and Sauté: Preheat your oven to 350°F. In a large sauté pan, melt the butter over medium heat. Sauté finely diced onions until tender, then add sliced mushrooms, allowing them to release their flavorful juices. Toss in the baby spinach and sauté until wilted. Set this aromatic mixture aside.
- Prepare the Filling: In a large bowl, whisk together eggs, heavy cream, garlic powder, kosher salt, and freshly ground black pepper. Fold in the sautéed spinach and mushroom blend, along with the generous heap of grated Swiss cheese. The result? A symphony of flavors that will make your taste buds dance.
- Assemble and Bake: Pour this delightful concoction into the awaiting embrace of an unbaked pie crust. Bake until the quiche achieves a golden hue, and the center sets with a gentle push, approximately 45 minutes. Should the crust flirt with the idea of burning, a foil shield will keep it in check.
- Rest and Serve: Patience is a virtue, especially when it comes to quiche. Let your creation stand for 5 to 10 minutes before slicing into 6 or 8 delectable portions. Serve warm or at room temperature, savoring each bite of this culinary masterpiece.
Tips and Tidbits:
- Freshness First: The quiche is at its peak on the day of creation. For optimal enjoyment, relish it when it’s fresh out of the oven.
- Leftovers Love: Should you find yourself with leftovers, fear not. Tightly wrap the remnants in plastic wrap and stow them in the refrigerator for up to 2 days. A quick reheat, and the magic is back.
In the realm of homemade delights, this Mushroom and Spinach Quiche reigns supreme. With each bite, you’ll experience a harmonious blend of textures and flavors—a testament to the simple joy of crafting something delicious from scratch. So, don your apron, preheat that oven, and let the savory symphony begin!
