Spinach and Mushroom Quiche with Whole Wheat Crust
Spinach and Mushroom Quiche with Whole Wheat Crust is a delicious and healthy dish that is perfect for breakfast, brunch, or even dinner. This dish is packed with nutrients and flavor, making it a great choice for anyone looking for a tasty and nutritious meal.
To make this dish, you will need the following ingredients:
- 1 whole wheat pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach, chopped
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded cheddar cheese
To start, preheat your oven to 375 degrees F. Roll out the whole wheat pie crust and place it in a 9-inch pie dish. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, until the onion is translucent. Add the sliced mushrooms and cook for another 5-7 minutes, until the mushrooms are tender and browned. Add the chopped spinach and cook for another 2-3 minutes, until the spinach is wilted.
In a separate bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg. Add the sautéed vegetables to the egg mixture and stir to combine. Pour the mixture into the prepared pie crust and sprinkle the shredded cheddar cheese on top.
Bake the quiche for 35-40 minutes, until the filling is set and the crust is golden brown. Let the quiche cool for a few minutes before slicing and serving.
This Spinach and Mushroom Quiche with Whole Wheat Crust is a perfect combination of healthy and delicious. The whole wheat crust adds a nutty flavor and a satisfying crunch, while the spinach and mushrooms provide a hearty and nutritious filling. The eggs and milk make the quiche creamy and rich, while the cheddar cheese adds a sharp and tangy flavor. This dish is perfect for any meal of the day and is sure to be a crowd-pleaser.
Type of dish: Breakfast Quiche
Main ingredients: Spinach, Mushroom, Whole Wheat Crust
