Real Recipes From Real Home Cooks ®

mushroom, caramelized onion, spinach, swiss quiche

Recipe by
Amy CooksToo
Cincinnati, OH

When I set out to make quiche, it’s not on purpose. A quick scan of what’s in the refrigerator usually makes that decision for me. That’s where this recipe came from. Just fooling around with what I had. When cooking for two, this makes a nice dinner and leftovers for lunch. A salad and a nice Pinot Grigio pairs beautifully!

yield 2 - 2 times. Dinner and lunch!
method Bake

Ingredients For mushroom, caramelized onion, spinach, swiss quiche

  • 1
    9” pie crust (i usually make my own from scratch)
  • 1
    large sweet onion, thinly sliced
  • 2 Tbsp
  • 15-20
    baby bella mushrooms, thin sliced
  • 1 tsp
    fresh thyme leaves
  • handful baby spinach leaves
  • 5
    large eggs
  • 1 c
    half-and-half or cream
  • 1 c
    grated cheddar cheese
  • 6
    swiss cheese slices
  • To taste
    salt and pepper

How To Make mushroom, caramelized onion, spinach, swiss quiche

  • 1
    Preheat the oven to 350 F.
  • 2
    Place your pie crust in a 9-inch pie plate and flute the edges. If desired, brush the edges of the crust with a bit of half-and-half or an egg wash.
  • 3
    Caramelize the onions in the butter. This means cook slowly on low heat until they are a beautiful golden brown. If you’re not using a sweet onion, add a pinch of sugar. Remove to a ramekin. Sauté the mushrooms with thyme in the same pan until all the liquid cooks off. Season with salt and black pepper and let cool.
  • 4
    In a 4 cup measuring cup, whisk together the eggs and half-and-half in a large bowl. Add a pinch of salt and pepper. Stir in most of the cheddar cheese.
  • 5
    Place the slices of Swiss cheese in the base of the pie crust. Next layer the baby spinach then the mushrooms. Using tongs drop caramelized onions on top of spinach and mushrooms. Pour egg mixture into pie and stir to distribute evenly. Sprinkle more grated cheddar on top if you have any left.
  • 6
    Bake the quiche for about 50-60 minutes, or until a knife comes out clean from the center. Check the quiche around 35-40 minutes and if the crust is starting to brown too quickly, cover (just the crust or parts of it) with aluminum foil to protect it. Using a glass pan prevents this from happening. Let rest for 5 minutes before cutting. Serve warm! A salad and a nice Pinot Grigio pairs beautifully!

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