½poundbaby Portobello mushroomsquartered or sliced
1clovegarlicgrated
4ouncesfresh spinach
salt and freshly ground pepperto taste
½cupmilk
½cupheavy cream
3large eggs
fresh nutmeggrated to taste
1 ½cupsGruyère cheesegrated
Instructions
Blind Bake the Crust
Blind bake the pie crust per package instructions. Remove from the oven and transfer to a wire rack to cool while making the filling.
Adjust oven temperature to 350 degrees F.
Saute the Vegetables
Meanwhile, heat the oil in a large nonstick pan over medium-high heat. Add shallots, and cook, stirring, until translucent but not brown.
Add mushrooms, and season with salt and pepper. Cook, stirring frequently until mushrooms release their liquid and then liquid evaporates and mushrooms are dark golden brown, about 10 minutes.
Grate the garlic into the mushrooms and cook for one minute more.
Add spinach and cook until wilted but still bright and vibrant green.
Build the Quiche
Place pie pan on a baking sheet - this will catch any runoff there may be during baking.
Sprinkle half of the cheese evenly over the bottom of the crust.
Spread mushrooms, shallots and spinach over the cheese and top with remaining cheese.
In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper, to taste.
Pour over cheese and mushroom spinach mixture.
Bake the Quiche
Transfer the quiche to the oven; bake until just set in the center, 30 to 35 minutes.
Cool and Slice
Cool on a wire rack for about 10 minutes before slicing.
Notes
Storage: Wrap leftover quiche in shrink wrap or aluminum foil and refrigerate for 3-4 days.
Freezing: Ensure the baked quiche is completely cool. I recommend storing it overnight in the fridge before freezing it. Wrap in plastic wrap and then cover with foil to ensure an airtight seal. Freeze for 2-3 months.
Reheating: Bake the quiche covered in aluminum foil (remove any plastic wrap) in a 350-degree F oven for 30 to 45 minutes from frozen or 5-20 minutes from refrigerated. Or until the inside of the quiche is at 165 degrees Fahrenheit.
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