There’s no higher option to rejoice Mother than with a do-it-yourself brunch straight from the center—and the oven. This savory Mushroom, Spinach, and Swiss Cheese Quiche is the proper centerpiece on your Mom’s Day unfold. Filled with earthy mushrooms, tender spinach, and melty Swiss cheese in a buttery crust, it’s a dish that feels elegant however is simple sufficient to whip up with love.
2 tablespoons salted butter
1/3 cup finely diced white onion
12 oz child Bella mushrooms, trimmed and sliced (about 4 cups)
2 cups child spinach (about 2 ounces)
6 giant eggs
1 cup heavy cream
1 tsp garlic powder
1 tsp kosher salt
1 tsp freshly floor black pepper
12 oz Swiss cheese, grated (about 3 cups)
1 unbaked do-it-yourself pie crust or a store-bought 9-inch pie crust
Preheat the oven to 350°F.
In a big sauté pan, warmth the butter over medium warmth till melted. Add the onion and sauté till tender, about 6 minutes. Add the mushrooms and sauté till they’ve given up their liquid and it has principally evaporated, about 5 to six minutes. Add the spinach and sauté till wilted, roughly 1 to 2 minutes. Take away from the warmth and put aside.
In a big bowl, whisk collectively the eggs, cream, garlic powder, salt, and pepper. Stir within the spinach/mushroom combination and the Swiss cheese. Pour the combination into the unbaked pie shell.
Bake till the quiche is flippantly golden and set within the middle when the pan is gently pushed, about 45 minutes. If the crust is browning too rapidly, cowl it with foil to forestall it from burning.
Take away from the oven and let stand for five to 10 minutes earlier than serving. Minimize into 6 or 8 slices and serve heat or at room temperature.
The quiche is greatest served the day it’s made. Tightly wrap leftovers with plastic wrap and retailer within the fridge for as much as 2 days.
The put up Mom’s Day Quiche appeared first on VASA Health.
