Description

Delicate and thoughtfully composed, the Spinach and Mushroom Quiche presents a lighter interpretation of a classic preparation. A tender filling of eggs, sautéed greens, and mushrooms is set within a refined structure, offering a balanced alternative to heavier baked dishes. Eggs provide essential amino acids that support tissue renewal, while spinach contributes iron and folate linked to oxygen transport and cellular function. Mushrooms add selenium and bioactive compounds associated with immune defense. Crafted to deliver flavor without excess, this quiche offers clarity, balance, and quiet indulgence in every slice, equally suited to midday dining or an elegant evening table.

Ingredients

• 2 tablespoons olive oil
• 200 grams fresh mushrooms, sliced
• 1 medium sized white onion, thinly sliced
• 1 tablespoons garlic, minced
• 200 grams fresh baby spinach (can be substituted to kangkong leaves)
• 2 large eggs
• 60 ml low fat milk
• 1 tablespoon dijon mustard
• 1 tablespoon fresh thyme leaves
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground pepper

Directions

1. 1
   Preheat the oven to 375°F (190°C). Lightly coat a 9-inch pie pan with cooking spray and set aside.
2. 2
   Heat oil in a large nonstick skillet over medium-high heat, swirling to coat the pan. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 8 minutes. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes. Stir in the spinach and cook, tossing constantly, until wilted, 1–2 minutes. Remove from heat.
3. 3
   In a medium bowl, whisk together the eggs, milk, mustard, thyme, salt, and pepper. Fold in the mushroom mixture, then pour into the prepared pie pan. Bake for about 30 minutes, or until set and lightly golden. Let rest for 10 minutes before slicing. Garnish with thyme and serve.