Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 8 ounces cremini mushrooms, sliced (225g)
  • 1 shallot, finely chopped (1 medium)
  • 4 ounces fresh spinach, roughly chopped (115g)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 4 large eggs
  • 1 cup whole milk (240 ml)
  • ½ cup heavy cream (120 ml)
  • ½ cup shredded Gruyère cheese (50g)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
  2. Heat olive oil in a large skillet over medium heat. Add mushrooms and shallot, and sauté until softened and lightly browned. Add spinach and thyme; cook until spinach is wilted. Season with salt and pepper.
  3. In a large mixing bowl, whisk together eggs, milk, and heavy cream.
  4. Stir the sautéed mushroom and spinach mixture into the egg mixture. Add the Gruyère cheese and stir to combine.
  5. Pour the egg and vegetable mixture into the prepared pie dish.
  6. Bake for 40-45 minutes, or until the quiche is set and lightly golden brown on top. A knife inserted into the centre should come out mostly clean.
  7. Let cool for 10-15 minutes before slicing and serving.