This content has been archived. It may no longer be relevant
Recipe by Julia Levy, featured in Eating Well
Prep & cook time: 1 hr 5 min
Makes 1 quiche, 6 servings
Ingredients
*Ingredients currently available at the farmers’ market
● 2 tablespoons extra-virgin olive oil
● 8 ounces sliced fresh mixed wild mushrooms*
● 1 ½ cups thinly sliced sweet onion*
● 1 tablespoon thinly sliced garlic*
● 5 ounces fresh baby spinach (about 8 cups), coarsely chopped*
● 6 large eggs*
● ¼ cup whole milk*
● ¼ cup half-and-half
● 1 tablespoon Dijon mustard
● 1 tablespoon fresh thyme leaves, plus more for garnish*
● ¼ teaspoon salt
● ¼ teaspoon ground pepper
● 1 ½ cups shredded Gruyère cheese
Instructions
Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray; set aside. 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. 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.
This Week’s Article: Getting Ready for Mother’s Day at Market
The Saratoga Farmers’ Market is open on Wednesdays from 3- 6 p.m. and Saturdays from 9 a.m.-1 p.m. at High Rock Park in Downtown Saratoga. Find us online atwww.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
