Ingredients

• olive oil
• 1 cup of mushrooms
• 1 onion
• 1 bunch of spinach
• salt and pepper
• pinch of nutmeg
• 4 eggs
• 2 cups milk
• 1/2 - 1 cup grated cheese, e.g. asiago, old cheddar, Emmental, gruyere, smoked gouda
• pastry<

Instructions

• Preheat oven to 350° F.
• Heat a heavy pan under medium heat.
• Slice mushrooms and sautee in oil, leaving a bit of space so they brown.
• Reduce heat to medium-low.
• Julienne onion and add it to the pan.
• Season with salt, pepper and nutmeg and sweat the onion until it's soft and translucent.
• Turn off the heat. Chop spinach and stir into pan so that it wilts slightly.
• In a large bowl, beat together the eggs and milk.
• Stir in most of the cheese and the mushrooms, onions and spinach.
• Roll out the pastry and place into the bottom of a cast-iron pan, trimming the edges.
• Sprinkle the rest of the cheese onto the bottom of the pan.
• Pour in the custard.
• Bake uncovered until filling is just set (50-minutes to 1 hour).

Mushroom and spinach quiche

Quiche Lorraine