Spinach and Mushroom Quiche

This Spinach and Mushroom quiche is very delicious in a heartier buckwheat crust. It is easy to prepare and can be served for brunch, dinner, or even a weeknight meal. Every time I make this quiche, I feel like the portion is never enough. Let's get this quiche done for tonight!

Serves 8
Preparation: 30 minutes
Cooking time: 35 minutes

Ingredients:

• 1 quiche crust
• 2 tbsp. extra virgin olive oil
• 6 oz. crimini mushrooms
• 8 cloves garlic, minced
• 2 tbsp. fresh parsley, finely chopped
• 8 oz. fresh baby spinach
• 8 oz. grated Baby Swiss
• 5 eggs
• 4 oz. heavy cream
• 8 oz. milk
• Fresh ground salt and pepper to taste

Directions

Preheat oven to 450˚F.
In a large heat olive oil. 
Slice mushrooms and add to pan along with garlic. 
Sauté until mushrooms are tender. 
Add parsley and cook 1 additional minute.
Remove from heat and arrange on quiche crust.
Add spinach to pan and wilt over low heat.
Remove excess water if desired and add to mushrooms. 
Cover with Baby Swiss
Beat the eggs. Add cream, milk, salt, and pepper and mix until combined.
Pour over veggies and cheese.
Bake in preheated oven for 30 to 35 minutes or until set.

Cool for 10 minutes before serving.