About
Whether you're hosting an elegant gathering for a group or an intimate setting for two, this dish is sure to please the most discriminating of tastes. Our light, but full-bodied Vegetarian Quiche will be a wonderful addition to your brunch spread. The weighty-ness of the wild mushrooms melds seamlessly with the creamy mixture of fluffy eggs and salty cheese, creating the most delightful and (mostly) guilt-free collaboration for your breakfast buffet. This lovely and captivating addition to any brunch banquet or best-friend breakfast will leave your guests absolutely enamored. Vegetarian Quiche is extremely easy to throw together, all while retaining the sophistication and charm your distinguished guests desire!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh mixed mushrooms, such as wild cremini, shiitake, button, and/or oyster mushrooms, sliced
- 1 1/2 cups sweet onion, thinly sliced
- 1 tablespoon garlic, thinly sliced
- 8 cups fresh baby spinach, coarsely chopped
- 6 large eggs
- 1/4 cup whole milk
- 1/4 cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more, to taste, for garnish, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups Gruyère cheese, shredded
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Coat a 9-inch pie pan with nonstick cooking spray.
Step 3 -In a large nonstick skillet over medium-high heat, heat the olive oil and swirl to evenly coat the skillet.
Step 4 -Add the mushrooms to the oil and cook, stirring occasionally, until they are browned and tender, about 8 minutes.
Step 5 -Add the onion and the garlic to the mushrooms and cook, stirring often, until they have softened and are tender, about 5 minutes.
Step 6 -Add the baby spinach to the mushroom mixture and cook, tossing constantly, until it is wilted, about 1-2 minutes.
Step 7 -Transfer the mushroom mixture from the heat.
Step 8 -In a large bowl, add the eggs, the milk, the half-and-half, the Dijon mustard, the thyme, the salt, and the black pepper and whisk until well combined.
Step 9 -Fold the mushroom mixture and the cheese into the egg mixture and stir until just combined.
Step 10 -Transfer the quiche mixture to the prepared pie pan and bake until it is set and golden-brown, about 30 minutes.
Step 11 -Let quiche stand for 10 minutes.
Step 12 -Serve the quiche garnished with the extra thyme.
