SPINACH AND

MUSHROOM QUICHE

VEGETARIAN BREAKFAST

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WHY YOU'LL LOVE IT

– Versatile. Perfect for breakfast, brunch, lunch, or even dinner. – Nutritious. Packed with spinach, mushrooms, and eggs, this quiche offers a dose of essential nutrients. – Make-Ahead. Prepare it in advance for easy entertaining or meal prep. – Customizable. Easily adapt the ingredients to suit your taste preferences.

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INGREDIENTS

Pie Crust Fresh Spinach Mushrooms Eggs Milk Swiss Cheese Garlic Onion Salt and Pepper Olive Oil Nutmeg

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Prepare the Crust

Preheat the oven according to the pie crust package instructions. Place the pie crust in a pie dish and crimp the edges. Partially bake the crust until lightly golden, then set aside.

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Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until softened. Add sliced mushrooms and cook until they release their moisture. Stir in chopped spinach and cook until wilted. Remove from heat and let cool slightly.

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Prepare the Filling

In a mixing bowl, whisk together eggs, milk, salt, pepper, and a pinch of nutmeg (if using). Stir in shredded Swiss cheese and the sautéed vegetable mixture until well combined.

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Assemble and Bake

Pour the egg mixture into the partially baked pie crust, spreading it evenly. Place the quiche in the preheated oven and bake until the filling is set and the top is golden brown, about 30-35 minutes.

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Serve and Enjoy

Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired. Serve warm or at room temperature.

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