Ingredients
1 pastry crust (store-bought or homemade)
1 tablespoon butter
8 oz mushrooms, sliced
1 small onion, diced
2 cups fresh spinach (or 1 cup well-drained frozen spinach)
4 large eggs
1 egg yolk
¾ cup whole milk
½ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
Pinch of cayenne pepper (optional)
1 cup shredded Gruyère or Swiss cheese
Instructions
- Chill the crust, then partially blind bake it at 375°F until lightly golden. Let cool.
- In a skillet, melt butter and sauté onions and mushrooms until mushrooms are browned and moisture has evaporated. Stir in spinach and cook until wilted. Set aside.
- In a bowl, whisk together eggs, egg yolk, milk, cream, salt, pepper, and cayenne (if using).
- Stir in the shredded cheese and cooked vegetables.
- Pour filling into the prepared crust. Bake at 375°F for 35–40 minutes, or until center is mostly set with a slight jiggle.
- Let rest for at least 10 minutes before slicing and serving.
Notes
- Use cheddar, mozzarella, or fontina if Gruyère isn’t available.
- Add cooked bacon or pancetta for extra flavor.
- Try a crustless version by greasing the pie dish and skipping the crust.
- Mix in bell peppers, herbs, or sun-dried tomatoes for more variation.
- Cool completely before storing in fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 145mg
