How To Make Morel Mushroom and Spinach Quiche
A savory, vegetarian quiche filled with earthy morel mushrooms and fresh spinach.
Serves:
Ingredients
- 1 pie crust
- 1 tbsp butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1 cup fresh spinach, chopped
- 1 cup morel mushrooms, sliced
- 3 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup gruyere cheese, shredded
Instructions
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Preheat oven to 375°F.
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Bake pie crust according to package instructions until lightly golden.
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In a skillet, melt butter over medium heat. Add shallot and garlic and cook until softened, about 2-3 minutes.
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Add spinach and mushrooms and cook until mushrooms have released their moisture and spinach is wilted, about 5-7 minutes.
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In a bowl, whisk together eggs, milk, salt, black pepper, and nutmeg.
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Add mushroom mixture to the bottom of the baked pie crust. Sprinkle shredded gruyere cheese over the top.
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Pour egg mixture over the filling.
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Bake quiche in preheated oven for 30-35 minutes, or until the center is firm and the top is golden.
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Let quiche cool for a few minutes before slicing and serving.
Nutrition
- Calories : 326kcal
- Total Fat : 22g
- Saturated Fat : 11g
- Cholesterol : 162mg
- Sodium : 523mg
- Total Carbohydrates : 20g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 13g
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