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Quiche is a delightful dish that transcends the boundaries of mealtime, making it a versatile option for breakfast, brunch, lunch, or dinner. With its flaky crust and a rich, custard-like filling, quiche can be enjoyed warm or at room temperature, making it ideal for gatherings or casual family meals. Among the many variations of this classic dish, the savory mushroom and herb quiche stands out for its harmonious balance of earthy flavors and aromatic herbs. This recipe is not just a meal; it's a celebration of culinary simplicity that can easily impress your guests and satisfy your palate.

Savory Mushroom and Herb Quiche

Discover the joy of making a savory mushroom and herb quiche that's perfect for any meal of the day! With a flaky crust and a creamy custard filling, this versatile dish impresses at brunches, dinners, or family gatherings. This recipe highlights the delightful earthiness of mushrooms combined with fresh herbs, resulting in a flavorful and satisfying meal. Easy to customize for any dietary preference, you'll love how simple it is to create this delicious crowd-pleaser!
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Ingredients
  

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

2 tablespoons olive oil

1 medium onion, finely chopped

2 cups assorted mushrooms (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 added flavor

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Pie Crust: Place your pre-made pie crust in a 9-inch pie dish, pressing it gently against the sides. Prick the bottom with a fork to prevent bubbles during baking. If you're using a homemade crust, roll it out and fit it into the pie dish, then refrigerate for about 10 minutes.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sliced mushrooms, cooking until they have released their moisture and are browned, about 8-10 minutes. Stir in the minced garlic and spinach and cook until the spinach wilts, about 2 minutes. Season with salt, pepper, and fresh thyme. Remove from heat and let cool slightly.

        Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded Swiss cheese, chopped parsley, and optional nutmeg, and season with salt and pepper to taste.

          Combine Ingredients: Once the mushroom and spinach mixture has cooled, add it to the egg mixture and stir gently until evenly incorporated.

            Assemble the Quiche: Pour the filling into the prepared pie crust, spreading it evenly.

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

                Cool and Serve: Remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature.

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