Active Time:25 minsTotal Time:1 hr 5 minsServings:6Yield:1 quicheJump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 5 minsServings:6Yield:1 quiche
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:6
Servings:
6
Yield:1 quiche
Yield:
1 quiche
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey
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Ingredients
2tablespoonsextra-virgin olive oil
8ouncessliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
1 ½cupsthinly sliced sweet onion
1tablespoonthinly sliced garlic
6largeeggs
¼cupwhole milk
¼cuphalf-and-half
1tablespoonDijon mustard
1tablespoonfresh thyme leaves, plus more for garnish
¼teaspoonsalt
¼teaspoonground pepper
1 ½cupsshredded Gruyère cheese
Directions
Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
Whisk eggs, milk, half-and-half, 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; slice. Garnish with thyme and serve.
Equipment
9-inch pie pan, large nonstick skillet
Frequently Asked Questions
Wet and watery ingredients will result in a wet and watery quiche, which is why we pre-cook the veggies before baking them in the custard. Be sure to squeeze dry or pre-cook any frozen or fresh veggies beforehand. Note that the middle of the quiche should still jiggle when you take it out of the oven, as it will continue to cook and firm up as it rests. Also, make sure the quiche is completely cool before storing it, as this can cause the ingredients to become soggy.
We’d suggest the same sides for a quiche as what you’d be served in France—a light soup or a small salad. Some of our favorite light soups arePureed Broccoli Soup,Persian-Style Butternut Squash Soup,Carrot SoupandPotato, Leek & Asparagus Soup.
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)277Calories20gFat7gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer,
Jan Valdez,
Carrie Myers, M.S.,
andLinda Frahm
Linda Frahm
