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It’s June and oh so gloomy outside. Definitely not a beach day today. So, what is a girl in Malibu to do on a day like this? “Bake quiche!” I say. Quiche is one of those dishes that I really enjoy cooking…and eating. I love to eat it cold, straight out of the fridge. When I make quiche, I cook two at a time, a quiche with carmelized onions, mushrooms, spinach + feta cheese and a quiche lorraine which I will soon share my recipe for. Hubby prefers the quiche lorraine, but I prefer the veggie. Both are equally delectable and super easy to make. Sometimes, I will bake my own pie crust, using a healthier pie dough such as a whole wheat pâte brisée pie crust, or if I’m short on time, I’ll use a purchased frozen pie crust. The choice is yours.
Quiches can be made ahead and are great for potlucks or brunches. They are definitely my go to dish for entertaining and one that pleases just about everyone.
I’m so happy today ended up being cloudy and gray, because hubby and I are sure enjoying our quiche.
quiche with carmelized onions, mushrooms, spinach + feta cheese
Ingredients
- 1 9-inch whole wheat pâte brisée pie crust, fully baked and cooled
- 4 large eggs
- 1 cup organic heavy whipping cream
- 1 tsp dijon mustard
- salt and ground white pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium-size yellow onion (thinly sliced)
- 1/2 cup mushrooms (sliced)
- 1 teaspoon chopped fresh thyme leaves
- 1 cup baby spinach leaves
- 1/2 cup feta cheese (crumbled)
- 1/4 cup parmesan cheese (grated)
Instructions
- Preheat oven to 425 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until brown and carmelized, about 10 minutes, and add a pinch of salt, some pepper, the thyme and mushrooms. Cook, stirring often, for 5 minutes. Remove from heat and set aside.
- In a bowl, whisk together eggs, mustard, cream, 1/2 tsp salt and a pinch of pepper. Pour custard through a fine sieve into another bowl. Add carmelized onion mixture to bowl and cheeses.
- Place baked pie crust on a baking sheet. Pour egg mixture into the pie shell.
- Bake quiche Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle bacon, and cheeses into pie shell.
- In a medium bowl, whisk together eggs, cream, dijon mustard, add salt and pepper, Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Notes
The equipment section above contains affiliate links to products I use and love!
[…] To be honest, when I make quiche, I always make two at a time. So when I made my quiche with carmelized onions, mushrooms, spinach + feta cheese, I made this healthier quiche lorraine as well. Quiches are something I like to make often, […]