- Bettina Applewhite
Mushroom, Spinach, and Brie Quiche
Breakfast is one of my favorite meals when I'm not cooking it. But this dish is such a great make-ahead breakfast or brunch that it's just like not cooking breakfast for yourself. It's even good to take along for a pot luck.
I was meeting some friends at a winery and didn't want to show up empty handed. I quickly put this quiche together and it was a huge it. To my surprise it stayed steaming hot all the way to the winery. It was a perfect way to start off a beautiful day.
Sometimes it's the recipes that you accidentally come up with by throwing things together are the best dishes. That's what happened here. I had some ingredients in the fridge and thought that these flavors together would be great. It's a good thing that they were.
I've been loving visiting the wineries since the reopening from the pandemic. It's a relaxing outdoor activity so I feel safe and it's an easy activity. If you have a winery close to where you live try it out. Here's a link for some tips on safely visiting a winery. You can do it and remain safe.
This quiche is filling and vegetarian friendly. It's a great recipe for a brunch with friends or for a family holiday. Starting with a ready-to-bake pie crust will significantly reduce your prep time and clean up time. Because it's so hearty it's a great meal prep breakfast too. Then you can have a savory brunch everyday of the week.
Mushroom, Spinach, & Brie Quiche
1 Ready-to-bake deep dish pie crust
1 Tbsp Olive Oil
1 Cup Shitake mushrooms
1 Cup Baby Portobello mushrooms
5 stems of Fresh Thyme (or 1 tsp dried thyme)
Half of a Yellow Onion, diced
2 - 3 cloves, Garlic. minced
5 Cups Spinach
4 large Eggs
1/2 Cup Half & Half
5 oz. Brie, sliced, rind removed
Salt & Pepper, to taste
Preheat oven to 425 degrees. Cover the pie crust with aluminum foil and weigh the crust down with either pie weights or dried beans. Bake for 10 - 12 minutes. Remove from oven and set aside.
Reduce oven temperature to 375 degrees.
While pie crust is baking, heat olive oil in a large pan over medium heat. Sauté mushrooms for 10 minutes or until tender. Season with salt and pepper. Add in diced onion, garlic, and thyme. Continue to cook for 5 minutes until onions are translucent and garlic is fragrant.
Add in spinach and cook until wilted. Taste for seasoning and add in additional salt and pepper, if necessary.
Meanwhile, whisk together eggs and half and half in a medium bowl.
Add sautéed vegetable mixture to the partially baked pie crust. Place pie crust on a baking sheet so catch any spills. Gently pour egg mixture over the veggies. Top with slices of brie.
Bake for 35 - 45 minutes at 375 degrees until center is set. Allow to cool for 10 minutes before cutting.