Spinach & Mushroom Quiche

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
• 1 1/2 cups thinly sliced sweet onion
• 1 tablespoon thinly sliced garlic
• 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
• 6 large eggs
• 1/4 cup whole milk
• 1/4 cup half-and-half
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 cups shredded Gruyère cheese

Instructions

1. Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
3. Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes; slice. Garnish with thyme and serve.