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Photo: Carson Downing
Joanna Gaines recently posted a recipe for aSpinach, Mushroom & Swiss Cheese Quicheon her website, Magnolia, and it looked so delicious that we immediately wanted to try the recipe out for ourselves. The recipe is from her first cookbook,Magnolia Table, and is featured in the 2022 Spring issue ofThe Magnolia Journal.
“One of the great things about living on a farm is that we always have a surplus of fresh eggs in the barn,” says Gaines inthe recipe description.“Gathering these colorful beauties never gets old. Our family eats fresh eggs at almost every breakfast, so I’ve got to change things up for them every now and then.”
Whileomelets,scrambled eggsorsheet-pan egg bakesare always welcome breakfast additions, sometimes you want to serve something that feels a little fancy—and that’s where quiche comes in to save the day. Gaines says, “I love [quiche’s] versatility and the fact that it surpasses the sum of its parts. Whether it’s served at an elegant brunch or at the breakfast table, a beautiful quiche makes the moment seem a bit more celebratory.”
In a large bowl, whisk together six eggs, cream, garlic powder, salt and pepper. Add the cooked veggies and plenty of shredded Swiss cheese (about 3 cups). If you don’t like Swiss cheese, you could certainly substitute Cheddar, provolone, mozzarella or whatever else you have on hand (we have asimilar quiche recipethat uses Gruyère cheese, and it’s absolutely delicious).
Next, pour your mixture into a 9-inch unbaked pie shell. “Depending on how much time I have, I either make my own pie crust or use a store-bought one,” says Gaines. To complete your quiche, bake at 350°F until lightly golden and set in the middle (about 45 minutes). Let cool for about 10 minutes before serving.
Gaines says this quiche is best served immediately, but can also be stored in the refrigerator for up to 2 days. For the ultimate brunch feast, we recommend serving this quiche with ourSweet Potato Hash BrownsandFresh Fruit Salad. You can find thefull recipe and directions for Joanna Gaines' Mushroom, Spinach & Swiss Cheese here.
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