SPINACH MUSHROOM QUICHE

Spinach Mushroom Quiche

Ingredients:

2 Tablespoons extra-virgin olive oil

8 ounces sliced fresh mushrooms such as cremini, shiitake, button and/or oyster mushrooms

1 1/2 cups sweet onion, thinly sliced

1 Tablespoon garlic, minced

5 ounces fresh baby spinach (about 8 cups), coarsely chopped

6 large eggs

1/4 cup whole milk

1/4 cup half-and-half

1 Tablespoon Dijon mustard

1 Tablespoon fresh thyme leaves (plus more for garnish)

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1 1/2 cups shredded Gruyère cheese

Directions:

Preheat oven to 375°F.

Coat a 9-inch pie pan with cooking spray; set aside.

Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan.

Add mushrooms.

Cook, stirring occasionally, until browned and tender, about 8 minutes.

Add onion and garlic. Cook, stirring often, until softened and tender, about 5 minutes.

Add spinach.

Cook, tossing constantly, until wilted, 1 to 2 minutes.

Remove from heat.

Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl.

Fold in the mushroom mixture and cheese.

Spoon the mixture into the prepared pie pan.

Bake until set and golden brown, about 30 minutes.

Let cool for 10 minutes.

Garnish with thyme and serve.

Notes:

Cream can be used in place of the milk and half-and-half. It's a perfectly creamy custard without it though.

This can be made in advance and refrigerated for up to five days. Warm a slice in a 350°F oven and ask yourself why you don't have any friends to share a quiche.

While not vegan, this is a vegetarian dish. If the thought of a meatless meal bothers you, crumble some bacon into the custard mixture.

If you have to use frozen spinach, make sure it is thoroughly thawed and squeeze every bit of moisture out of it you can. Weak, watery spinach makes a weak, watery quiche.

You noticed there is no crust? Good eye, Sherlock. If it makes you happy you can call it a frittata instead of a quiche. Pedant.