Ingredients
Scale
- 1 9-inch whole wheat pâte brisée pie crust, fully baked and cooled
- 4 large eggs
- 1 cup organic heavy whipping cream
- 1 tsp dijon mustard
- salt and ground white pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium-size yellow onion (thinly sliced)
- 1/2 cup mushrooms (sliced)
- 1 teaspoon chopped fresh thyme leaves
- 1 cup baby spinach leaves
- 1/2 cup feta cheese (crumbled)
- 1/4 cup parmesan cheese (grated)
Instructions
- Preheat oven to 425 degrees.
- Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until brown and carmelized, about 10 minutes, and add a pinch of salt, some pepper, the thyme and mushrooms. Cook, stirring often, for 5 minutes. Remove from heat and set aside.
- In a bowl, whisk together eggs, mustard, cream, 1/2 tsp salt and a pinch of pepper. Pour custard through a fine sieve into another bowl. Add carmelized onion mixture to bowl and cheeses.
- Place baked pie crust on a baking sheet. Pour egg mixture into the pie shell.
- Bake quiche Preheat oven to 425 degrees F (220 degrees C).
- Sprinkle bacon, and cheeses into pie shell.
- In a medium bowl, whisk together eggs, cream, dijon mustard, add salt and pepper, Pour mixture into pastry shell.
- Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Notes
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