Bonjour! The other day I shared about our French themed party that we had over the weekend. It was such a nice time with great people, and fun food. I had a fun time creating new recipes, and trying different techniques that I don't always use.
I made two different quiches for the party, and yesterday I shared about the Asparagus + Goat Cheese Quiche. Today, I will be sharing about my Spinach + Mushroom Quiche. While the quiche with asparagus was a new recipe for me, this one is a tried and true dish that I have made several times (think: Easter, Mother's Day, and many brunches). It's packed full of veggies, and I love it!
Spinach + Mushroom Quiche, serves 8
1 pie crust (I bought mine to cut down on the time) 5 eggs 8 oz. spinach 8 oz. mushrooms (I like crimini) 1/2 c. yellow onion, diced 1 c. swiss cheese, grated 1/2 c. half and half (half cream, half milk) 1 tbsp. fresh thyme, chopped
Start by sauteing spinach, mushrooms, and onions in butter. Do this until onions are semi-translucent and mushrooms are tender. Once done, remove from heat and let cool until room temperature (this is so the veggies don't scramble the eggs). While the veggies are cooling, form pie crust around a 9" pie dish. Whisk together eggs and cream, then mix in cheese and thyme. Once veggies are cooled, add them in. Pour in pie shell.
I like to brush egg along edges of the pie shell to give it a nice golden color. Then, bake at 350° for about 40-45 minutes, or until eggs are set. Enjoy!
Hope you all like the quiches I made! Tomorrow I will be sharing my Salad Niçoise, which has a yummy homemade dressing, and tons of veggies. Yum!