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Quiche is an incredibly versatile dish that can be enjoyed any time of day. Whether it's a hearty breakfast, a light lunch, or a satisfying dinner, quiche has the remarkable ability to adapt to various occasions and preferences. One of the standout variations is the Savory Mushroom and Herb Quiche, which combines the earthiness of mushrooms with the freshness of herbs to create a dish that is both flavorful and nourishing. This quiche is a testament to the beauty of using wholesome ingredients that not only please the palate but also contribute to a healthy diet.

Savory Mushroom and Herb Quiche

Discover the delightful Savory Mushroom and Herb Quiche, a versatile dish perfect for any meal. This recipe blends earthy mushrooms with fresh herbs for a nourishing, flavorful experience. Ideal for brunch, family gatherings, or quick weeknight dinners, this quiche showcases the beauty of wholesome ingredients. Learn how to create a flaky crust, a creamy custard base, and elevate your culinary skills while enjoying a nutritious meal that everyone will love.
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Ingredients
  

1 pre-made 9-inch pie crust (or homemade, if desired)

2 tablespoons olive oil

1 medium onion, finely chopped

2 cups assorted mushrooms (such as cremini, shiitake, or button), sliced

2 cloves garlic, minced

1 cup fresh spinach, roughly chopped

4 large eggs

1 cup heavy cream

1 cup shredded Swiss cheese (or Gruyère cheese)

1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

Optional: a pinch of nutmeg for an extra flavor boost

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot when you're ready to bake the quiche.

    Prepare the Pie Crust: If using a pre-made pie crust, gently place it into a 9-inch pie dish, pressing it against the sides to fit snugly. Prick the bottom with a fork to prevent bubbling during baking. For a homemade crust, roll out the dough evenly and fit it into the pie dish, then chill it in the refrigerator for about 10 minutes to firm up.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, roughly 5 minutes. Introduce the sliced mushrooms to the skillet, cooking them until they are browned and any moisture has evaporated, about 8-10 minutes. Add in the minced garlic and chopped spinach, cooking until the spinach is wilted, about 2 minutes. Season this mixture with salt, pepper, and fresh thyme. Remove the skillet from the heat and let the mixture cool slightly.

        Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and heavy cream until smooth and well combined. Stir in the shredded Swiss cheese, chopped parsley, and if desired, a pinch of nutmeg. Season with additional salt and pepper to taste.

          Combine Ingredients: Once the mushroom and spinach mixture has cooled down, gently fold it into the egg mixture, ensuring even distribution.

            Assemble the Quiche: Pour the combined filling into the prepared pie crust, spreading it out evenly with a spatula.

              Bake the Quiche: Carefully place the quiche in the preheated oven and bake for 35-40 minutes, or until the top is a beautiful golden brown and a knife inserted in the center comes out clean.

                Cool and Serve: Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing into wedges. This quiche can be served warm or allowed to come to room temperature.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6-8

                    - Presentation Tips: For an elegant touch, serve each slice with a sprinkle of fresh parsley on top and a side salad of mixed greens drizzled with a light vinaigrette.