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Spinach & Mushroom Quiche

There’s something so timeless about a good spinach and mushroom quiche—it’s simple, elegant, and perfect for breakfast, brunch, or even a light dinner... not to mention, it only takes 30 minutes to bake!
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Prep Time 10 minutes

Ingredients
  

  • 2 Tbsp Butter
  • 1 Cup Spinach (Chopped) Fresh or frozen (Drained + Thawed)
  • 1/2 Cup Mushrooms (Chopped) White or Baby Bella
  • 4 Eggs
  • 2 Cups Cheese Colby + Cheddar
  • 1 Cup Heavy Cream
  • 1/2 Yellow Onion (Diced)
  • 1 tsp Salt
  • Pepper
  • 1 Pie Crust I used a pre-made crust, but homemade is always great, too!

Instructions
 

  • Sauté the onion in butter until translucent.
    Add the chopped mushrooms into the pan and saute just long enough for the mushrooms to become slightly tender but not cooked through. Set aside.
  • In a bowl, combine eggs, salt, pepper, and whisk.
    Fold in spinach and shredded cheese.
  • Fold in onions and mushrooms into the egg mixture.
  • Fold in the heavy cream.
  • Pour the mixture into the prepared pie dish.
    Transfer to oven.
  • Bake for 30-40 minutes, until puffed, golden, and set in the center.
  • Let cool for 10 minutes before slicing. Serve warm, at room temperature, or chilled.