I named this quiche after my daughter in love Danielle because I created it for her and she told me that it was her favorite thing I have made for dinner. This quiche is vegetarian, I used organic ingredients. She loved it and my son and I did too.
1 8 ounce container sliced white mushrooms
3 cups of spinach leaves
1 medium onion, sliced
2 teaspoons sugar, optional
4-6 ounces of Swiss Cheese, grated
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
4 eggs, plus 1 yolk
1 cup of heavy cream
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dry mustard
Preheat oven to 350 degrees. Prepare a quiche pan with nonstick spray. Set aside.
In a skillet, melt 1 Tablespoon of butter with 1 Tablespoon of olive oil. Sauté mushrooms until soft and cooked. Set aside. Repeat butter and olive oil with spinach. Cook until wilted. Melt last Tablespoon of butter and olive oil and add sliced onions. I also added 2 teaspoons of sugar to caramelize the onions, not mandatory but I added it. Set aside. It’s fine and I prefer letting the ingredients cool before then custard mixture is poured over them.
In your quiche pan, layer mushrooms first. Add spinach next, finishing with the caramelized onions.
In a blender, add 4 eggs plus 1 yolk, heavy cream, salt, pepper and mustard. Blend until all ingredients are combined. Pour over mushrooms, spinach and onions. Bake for 40 to 50 minutes until firm, not jiggly in the center. Enjoy!