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Mushroom, Spinach & Swiss Cheese Quiche
Total 1 hour and 20 minutes
Active 30 mins
Makes 6 to 8 servings
One of the great things about living on a farm is that we always have a surplus of fresh eggs in the barn. Gathering these colorful beauties never gets old. Our family eats fresh eggs at almost every breakfast, so I’ve got to change things up for them every now and then. Quiche is simple to make and tastes so good—plus it uses up a lot of eggs—so I have a bunch of great recipes for it. I love its versatility and the fact that it surpasses the sum of its parts. Whether it’s served at an elegant brunch or at the breakfast table, a beautiful quiche makes the moment seem a bit more celebratory. Depending on how much time I have, I either make my own pie crust or use a store-bought one. Photograph by Carson Downing. Produced by Scott J. Johnson. Styling by Billy Jack Brawner. Food Styling by Charles Worthington.
Ingredients
    • 2 tablespoons salted butter
    • 1/3 cup finely diced white onion
    • 12 ounces baby bella mushrooms, trimmed and sliced (about 4 cups)
    • 2 cups baby spinach (about 2 ounces)
    • 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 (about 3 cups)
    • 1 unbaked homemade pie crust or a store-bought 9-inch pie crust
Directions
  1. Preheat the oven to 350°F.
  2. In a large sauté pan, heat the butter over medium heat until melted. Add the onion and sauté until tender, about 6 minutes. Add the mushrooms and sauté until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and sauté until wilted, 1 to 2 minutes. Remove from the heat and set aside.
  3. In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.
  4. Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
  5. Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
  6. The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.