I feel like I need to start a series with ‘Other People’s Recipes’ because we’ve been lucky to have some delicious food dropped off the past week!! One of my friends brought us over two recipe’s from Joanna Gaines’ cookbook Magnolia Table, and this quiche blew me away.
This beautiful photo is from this blog,
because my photo has a gigantic slice missing out of it 🙂
and because you all know I could never take a photo that looks as good as this haha.
You know it’s good when your husband has to take a slice out of it because it smelled so good before you can even get a picture of it. (Well…. he would have done that to anything edible actually…..)
But SERIOUSLY. It is AMAZING.
And I’m not even a “quiche person”.
I wouldn’t say no to a quiche but it’s not what I go usually nuts over…..
I’m hoping to make this recipe again VERY soon.
I loved it for breakfast, lunch, and dinner all week!
- 2 tbsp. salted butter
- ½ cup finely diced onions
- 12 ounces baby bella mushrooms, trimmed and sliced*
- 6 large eggs
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1 tsp garlic powder
- 1tsp kosher salt
- 12 ounces Swiss cheese, grated
- 1 pie crust
- Preheat oven to 350 degrees.
- In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.
- In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.
- Bake until the quick is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
- Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
- The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in refrigerator for up to 2 days.
I also found Tres Americain Blog who has a Cookbook Club where they offer a few tips for how to make the recipe even better! I love the tip about how to layer the ingredients to keep the crust nice and crispy!
Recommendations from Cookbook Club:
* Roll both store bought pie crusts together for a thicker crust, but make sure to blind bake for about ten minutes prior to adding filling
* Dice the mushrooms instead of slicing
*Add pancetta or a sharper cheese
* Season mushroom and onion saute with salt and pepper and garlic powder
* Brush pie crust with egg wash for a golden color
*Layer incredients from dry to wet: cheese, drained filling, more cheese, then custard
*Sprinkle flake sea salt and serve with a bed of greens
