Whether you’re hosting an elegant gathering for a group or an intimate setting for two, this dish is sure to please the most discriminating of tastes. Our light, but full-bodied Vegetarian Quiche will be a wonderful addition to your brunch spread. The weighty-ness of the wild mushrooms melds seamlessly with the creamy mixture of fluffy eggs and salty cheese, creating the most delightful and (mostly) guilt-free collaboration for your breakfast buffet. This lovely and captivating addition to any brunch banquet or best-friend breakfast will leave your guests absolutely enamored. Vegetarian Quiche is extremely easy to throw together, all while retaining the sophistication and charm your distinguished guests desire!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh mixed mushrooms, such as wild cremini, shiitake, button, and/or oyster mushrooms, sliced
- 1 1/2 cups sweet onion, thinly sliced
- 1 tablespoon garlic, thinly sliced
- 8 cups fresh baby spinach, 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, to taste, for garnish, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups Gruyère cheese, shredded
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat a 9-inch pie pan with nonstick cooking spray.
Step 3 –In a large nonstick skillet over medium-high heat, heat the olive oil and swirl to evenly coat the skillet.
Step 4 –Add the mushrooms to the oil and cook, stirring occasionally, until they are browned and tender, about 8 minutes.
Step 5 –Add the onion and the garlic to the mushrooms and cook, stirring often, until they have softened and are tender, about 5 minutes.
Step 6 –Add the baby spinach to the mushroom mixture and cook, tossing constantly, until it is wilted, about 1-2 minutes.
Step 7 –Transfer the mushroom mixture from the heat.
Step 8 –In a large bowl, add the eggs, the milk, the half-and-half, the Dijon mustard, the thyme, the salt, and the black pepper and whisk until well combined.
Step 9 –Fold the mushroom mixture and the cheese into the egg mixture and stir until just combined.
Step 10 –Transfer the quiche mixture to the prepared pie pan and bake until it is set and golden-brown, about 30 minutes.
Step 11 –Let quiche stand for 10 minutes.
Step 12 –Serve the quiche garnished with the extra thyme.