Not only do real men eat quiche, but they may ask for seconds of this savory delight. Imagine a delectable custard combined with tender mushrooms, spinach, nutty garlic and aromatic spices, topped with creamy Gouda cheese! Bake it in a flaky homemade crust and it will be ready in about an hour. Smart Recipes, European Recipes, Dairy,Eggs,Vegetables Recipes, Spinach & Mushroom Quiche Recipes Dairy,Eggs,Vegetables European Spinach & Mushroom Quiche Spinach & Mushroom Quiche Recipe | PT1H Serves 4 Ingredients: 5 Large Eggs 1.5 Cups Heavy Cream 1 Tablespoon Dijon Mustard 0.5 Teaspoon Salt & Freshly Ground White Pepper 0.13 Teaspoon Ground Nutmeg 1 Cup Shredded Gouda Cheese 1 Homemade Pie Crust 0.25 Cup Butter 1 Cup Baby Portobello Mushrooms 1 Small Red Onion 2 Cloves Garlic 2 Cups Fresh Baby Spinach 1 Teaspoon Fresh Thyme Preheat the oven to 350 degrees, and transfer the prepared pie crust to a 10-inch pan. In a Dutch oven, melt the butter over medium-high heat, and saute the onions until softened for about 5 minutes. Stir in the onions, thyme and minced garlic and saute until the onions are translucent. Stir in the spinach, and saute until most of the liquid has evaporated. Set aside to cool slightly. Meanwhile, in a large bowl combine the eggs, heavy cream, mustard, salt, pepper & nutmeg, and whisk until creamy. Gently fold in the grated cheese, and stir to combine. Transfer the vegetable mixture to the prepared pie shell (I recommend putting the pie shell on a cookie sheet covered with a sheet of aluminum foil to help trap any spills), and top with the egg custard. Bake for 35-40 minutes, or until the custard is completely set and slightly brown. Rest for 10 minutes before serving.

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