Spinach Mushroom Quiche

Ingredients and Weight:

• 1 sheet puff pastry (1 pound)
• 1 tablespoon olive oil
• 1 onion, chopped (1 cup)
• 1 garlic clove, minced
• 1 pound fresh cremini mushrooms, sliced
• 1 (10-ounce) package fresh spinach, washed and chopped
• 1 cup grated Swiss cheese
• 1/2 cup grated Parmesan cheese
• 5 large eggs, beaten
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

• 15 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened.
3. Add garlic and cook for 1 minute more. Add mushrooms and cook until browned and softened, about 10 minutes.
4. Stir in spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
5. Roll out puff pastry on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish and trim the edges.
6. In a large bowl, combine sautéed mushroom mixture, Swiss cheese, Parmesan cheese, eggs, milk, salt, and pepper.
7. Pour the filling into the prepared puff pastry shell.
8. Bake for 45-50 minutes, or until the quiche is set and golden brown.
9. Let the quiche cool for 15 minutes before slicing and serving.

Nutritional Information:

• Calories: 350 per serving
• Protein: 15 grams
• Fat: 20 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Flaky puff pastry crust
• Savory mushroom and spinach filling
• Creamy egg custard
• Rich and flavorful

User Comments:

• "This quiche was a hit at our brunch party! The combination of mushrooms and spinach was delicious."
• "The puff pastry crust was perfectly flaky and added a nice touch of elegance to the dish."
• "I love that this recipe is easy to make and customizable with different cheeses and vegetables."

Special Precautions and Tips:

• Blind-baking the puff pastry crust before filling it will help prevent it from becoming soggy.
• Use fresh, flavorful mushrooms for the best results.
• Don't overmix the egg custard, as this can result in a tough quiche.
• Allow the quiche to cool before slicing to prevent the filling from crumbling.
• Serve the quiche warm with a side salad or soup for a complete meal.