Enjoy this healthy vegetarian quiche for breakfast or brunch, or serve it with a light salad for lunch.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 230 g sliced button mushrooms
- 1 ½ cups thinly sliced sweet (red) onion
- 1 tablespoon thinly sliced garlic
- 8 cups fresh baby spinach, coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup fresh cream
- 1 tablespoon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded cheese
How to make the quiche:
- Preheat oven to 190°C. Coat a 23 cm pie pan with cooking spray and set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally until browned and tender. Add onion and garlic and cook, stirring often, until softened and tender. Add spinach and cook, tossing constantly, until wilted. Remove from heat.
- Whisk eggs, milk, fresh cream, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes before slicing. Garnish with thyme and serve.
Recipe provided by Rochelle Green.
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