Mushroom, Spinach & Swiss Cheese Quiche

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Micetro

Joanna Gaines recipe from Magnolia Table Cookbook. Made this 1st time on 2/9/19 with edits.

2 tablespoons salted butter

⅓ cup finely diced onion

12 ounces baby bella mushrooms, trimmed and sliced, about 4 cups

2 cups baby spinach (about 2 ounces), cut off any large stems

6 large eggs

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon kosher salt, rounded

1 teaspoon freshly ground pepper

12 ounces Swiss cheese, grated (about 3 cups) - used 15.4 ounces on 7/12/22 - Excellent!!

1 unbaked pie crust

Preheat the oven to 350° F.

In a large saute' pan, heat the butter over medium heat until melted. Add the onion and saute' until tender, about 6 minutes. Add the mushrooms and saute' until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute' until wilted, 1 to 2 minutes. Remove from the heat and set aside.

In a large bowl of stand mixer, whisk together the eggs, cream, garlic powder, salt and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into an unbaked pie shell.

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 burning.

Remove from the oven and let stand 5 to 10 minutes before serving. Cut into 6 to 8 slices and serve warm or at room temperature.

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.

The author has also made this recipe, using cheddar cheese instead of the Swiss and replacing the onion, spinach and mushrooms with about 2 cups of diced ham.

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