2pinchesfreshly grated nutmeg(about 1/16 of a teaspoon)
6ozsmoked Swiss cheese, grated(or sub. your favorite cheese)
Prepare your pie crust per instructions and place into a 10 inch pie plate. I like to sprinkle sesame seeds in the bottom of the plate before adding the crust to help keep it from sticking. DO NOT BAKE. Cover and refrigerate the prepared crust until ready to make the quiche.
Preheat oven to 350 degrees F and place rack to the third position. Slice onions and garlic. Chop the thyme. Grate the cheese.
Heat a medium-large sized frying pan over medium heat until hot. Add butter and mushrooms, stirring until coated. Let cook for 3-4 minutes or until browned on one side. Stir mushrooms and let cook another 2 minutes. Add onions and garlic and saute until the onions soften. Add the spinach and wilt, letting as much of its liquid to cook out. Stir in the thyme.
While the mushrooms are cooking, combine the ingredients for the custard and blend thoroughly with a hand mixer.
Alternating and spreading the ingredients as evenly as possible, add 1/3 of the cheese into the pie crust followed by 1/2 of the vegetables. Add another layer of cheese and more vegetables (reserving a little for the top if you wish), followed by the last layer of cheese. Gently pour the custard over the cheese and vegetables.
Bake on the lower rack for 20 minutes, then move the quiche to the middle rack for 10-20 minutes more or until the top of the quiche is browned and the middle is cooked through. Remove to a cooling rack to cool.
Serve warm or at room temperature. Serves 8.
NUTRITION FACTS reflect using the Flaky Pie Crust (low carb almond flour crust) linked to in the recipe.--This is great warmed in the microwave for breakfast. I warm it at full power for 1 minute, but it may need more or less time depending on your microwave.
Spinach and Mushroom Quiche (Vegetable Quiche) Recipe
Amount Per Serving
Calories 477Calories from Fat 396
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.