Shiitake Mushroom & Spinach Quiche

Shiitake Mushroom & Spinach Quiche

Serves 6 / Time 50 mins

1 pie crust, thawed to room temperature
2 tablespoons olive oil
8 oz. shiitake mushrooms, sliced
1 sweet onion, thinly sliced
2 cloves garlic, thinly sliced
5 big handfuls baby spinach
6 eggs
¼ cup whole milk
¼ cup half-and-half
1 tablespoon fresh thyme leaves, chopped
¼ teaspoon salt
fresh ground pepper
1 ½ cups gruyere cheese, shredded

1/ Preheat oven to 450 degrees. Place the pie crust in a pie dish and carefully pinch the crust along the rim of the dish. Use pie weights or uncooked beans on top of parchment paper to weigh down the pic crust while it bakes. Bake 10 minutes. Remove from oven when it is a light golden brown. Decrease heat to 375 degrees.

2/ While the pie crust is baking, heat the olive oil in a skillet over medium high heat. Once the skillet is hot, add the sliced onion and cook for 3-4 minutes, until translucent. Add garlic and stir continuously for 1-2 minutes, until it smells fragrant. Next, add the shiitake mushrooms. Once they begin to release their juices, add a healthy pinch of salt. Stir occasionally. Once the mushrooms are tender, add the spinach handful by handful until all is wilted. Remove from heat.

3/ Whisk eggs, milk and half-and-half together. Add the thyme, salt & pepper. Stir til well combined. Next, fold in the gruyere cheese & the mushroom mixture. Pour into the partially baked pie crust.Place folded tin foil over pie crust to prevent burning. Bake for 30 minutes or until a nice golden brown on top. Let sit for 10 minutes before serving.