Courtesy of our friends at Star Clippers Cruise Line, check out this amazing recipe for Mushroom Quiche! This traditional, egg quiche is flavorful. It is great as breakfast, brunch, or a light dinner. Fresh fruit or steamed vegetables are great with it, as well as whole-grain bread or muffins.
2 tablespoons extra-virgin olive oil
8 ounces sliced fresh mushrooms (mix cremini, shiitake, button and/or oyster mushrooms if you can find them)
1 ½ cups sweet onion (thinly sliced)
1 tablespoon garlic (thinly sliced)
5 ounces 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 (more if you want to granish)
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Gruyere cheese
Preheat oven to 375 degrees F
Coat a 9-inch pie pan with cooking spray; set aside
Heat oil in a large nonstick skillet over medium-high heat
Add mushrooms; cook for 8 minutes, stirring occasionally until browned and tender
Add onion and garlic; cook about 5 minutes, stirring often until softened and tender
Add spinach; cook 1-2 minutes until wilted
Remove from heat
Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper
Fold in mushroom mixture and cheese
Spoon into pie pan
Bake about 30 minutes until golden brown
Let stand for 10 minutes; slice
Garnish with thyme and serve!
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See the original recipe by clicking here.