Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh, mixed wild mushrooms sliced
- 1 1/2 cups sweet onion thinly sliced
- 2 garlic cloves thinly sliced
- 5 ounces 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 for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups shredded Gruyère cheese
- 1 9-inch pie crust homemade or store-bought
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they are browned and tender, about 8 minutes. Then, add the onions and garlic, cooking until softened, about 5 minutes. Finally, add the spinach and cook until just wilted, 1 to 2 minutes. Remove the skillet from heat.
- In a medium bowl, whisk together the eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper. Fold in the sautéed vegetable mixture and the shredded Gruyère cheese. Pour this filling into the pie crust.
- Bake the quiche in the preheated oven until it is set and the top is golden brown, about 30 minutes. Allow the quiche to cool for 10 minutes before slicing. Garnish with additional thyme leaves and serve.