Ingredients
Scale
- 1 store-bought pie crust (9-inch)
- 2 cups fresh baby spinach, washed
- 1 cup button or cremini mushrooms, sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (Gruyère or Cheddar)
- 1 small onion, diced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, trimming excess dough if necessary.
- In a skillet over medium heat, add olive oil and sauté diced onions until translucent. Add sliced mushrooms and cook until golden brown.
- Stir in baby spinach and cook until just wilted, about 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Combine the sautéed vegetables with the egg mixture and add grated cheese. Mix gently until well distributed.
- Pour the filling into the prepared pie crust and bake for 35–40 minutes or until set and lightly golden on top. Allow cooling slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (135g)
- Calories: 330
- Sugar: 2g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 150mg