About the Recipe
A simple & healthy vegeterian quiche recipe, can be enjoyed for breakfast or brunch or you could whip up a fresh & light salad for lunch. Filled with mushroms & savoury salty feta cheese.
Ingredients
2 tablespoons extra-virgin olive oil
225 g sliced fresh mushrooms
1 ½ cups thinly sliced sweet onion
1 tablespoon thinly sliced garlic
140 g fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
¼ cup whole milk
¼ cup half-and-half
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups feta cheese
Preparation
Step 1
Preheat oven to 375 degrees F / 190 degrees C.
Coat a 9-inch / 22 cm pie pan with cooking spray; set aside.
Step 2
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.
Step 3
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.