This easy and healthy vegetarian quiche skips the crust, making it a fuss-free dish! Packed with sweet wild mushrooms and savory Gruyère cheese, it’s perfect for breakfast, brunch, or paired with a light salad for lunch.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 8 ounces fresh mixed wild mushrooms (e.g., cremini, shiitake, button, oyster), sliced
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 6 large eggs
- ¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyère cheese
DIRECTIONS
- Preheat Oven: Preheat your oven to 375°F. Lightly coat a 9-inch pie pan with cooking spray and set aside.
- Cook Vegetables: Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and tender, about 8 minutes. Stir in onion and garlic, cooking until softened, about 5 minutes. Add spinach and toss until wilted, 1–2 minutes. Remove from heat.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper. Gently fold in the cooked mushroom mixture and Gruyère cheese.
- Assemble and Bake: Pour the mixture into the prepared pie pan. Bake until the quiche is set and golden brown, about 30 minutes.
- Cool and Serve: Let the quiche cool for 10 minutes before slicing. Garnish with additional thyme and serve warm.
