Ingredients
Here’s what you’ll need to create this rich, savory, and veggie-packed dish:
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- 1 tablespoon olive oil
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- 1 tablespoon butter
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- 1 small yellow onion, finely chopped
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- 2 cups mushrooms, sliced (button, cremini, or mixed wild)
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- 2 cups fresh baby spinach, roughly chopped
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- 3 large eggs
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- 1 cup heavy cream (or half-and-half for a lighter option)
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- 1/2 cup milk
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- 1 cup shredded Gruyère or Swiss cheese
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- 1/2 teaspoon garlic powder
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- 1/2 teaspoon salt
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- 1/4 teaspoon black pepper
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- 1/4 teaspoon ground nutmeg (optional but lovely)
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- 1 9-inch deep-dish pie crust, homemade or store-bought (pre-baked if preferred)
Instructions
Preheat your oven to 375°F (190°C). If you're using a store-bought pie crust, place it in your pie dish and blind bake it for 8–10 minutes (use pie weights or dried beans) to avoid a soggy bottom.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Toss in the sliced mushrooms and cook until browned and most of the moisture is evaporated — about 7–8 minutes.
Next, add the chopped spinach and sauté for another 1–2 minutes, just until wilted. Remove from heat and let it cool slightly.
Pro Tip: Don’t skip draining the mushroom-spinach mixture if it looks watery! Excess moisture can ruin your custard texture.
In a large bowl, whisk together the eggs, cream, milk, salt, pepper, garlic powder, and nutmeg. Stir in the shredded cheese.
Spread the cooled mushroom and spinach mixture evenly into the pie crust. Pour the egg and cheese mixture over the top. Give the pan a gentle shake or tap to release air bubbles and help the filling settle evenly.
Bake for 35–40 minutes, or until the center is set and the top is lightly golden. A toothpick or knife inserted in the center should come out mostly clean.
- Prep Time: 20 minutes
- Cook Time: 40 -45 minutes