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Indulge in a slice of savory mushroom and spinach quiche that's perfect for brunch or a light dinner! With a flaky crust and a rich filling, every bite is a delightful mix of textures and tastes. Serve it warm or at room temperature for the perfect gathering dish!
Preheat the oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie pan. Poke holes in the bottom with a fork to prevent bubbling. Pre-bake the crust for about 10 minutes until lightly golden. Remove from the oven and set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until browned. Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.
In a bowl, whisk together the eggs and milk. Stir in the shredded cheddar cheese, then add the sautéed mushroom and spinach mixture. Mix until well combined.
Pour the filling into the pre-baked pie crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and lightly browned on top.
Allow to cool for a few minutes before slicing. Serve warm or at room temperature.
