HOW TO MAKE SPINACH & MUSHROOM QUICHE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 375°F (190°C).

Roll out the pie crust and fit it into a pie dish.

Sauté chopped onion and minced garlic in olive oil until translucent, about 5 minutes.

Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

In a mixing bowl, whisk together eggs, milk, heavy cream, salt, black pepper, and nutmeg until combined.

Spread the sautéed spinach mixture evenly over the pie crust.

Sprinkle cheese over the spinach mixture.

Pour the egg mixture over the spinach and cheese, ensuring even distribution.

Bake in the preheated oven for 30-35 minutes, until the quiche is set and lightly golden on top.

Let the quiche cool for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens