Explore this recipe
Category
Cuisine
Diet
Required Equipment
- 9-inch pie dish
- Baking weights
- Skillet
- Mixing bowl
- Whisk
Utilized Devices
Cooking Techniques
- blind baking
- sautéing
- baking
Ingredients
- 1 crustPie crust — 9-inch, blind baked
- 15 mlOlive oil
- 14 gUnsalted butter
- 300 gCremini mushrooms — sliced
- 75 gShallot — diced
- 90 gBaby spinach
- 5 gKosher salt
- 2 gBlack pepper
- 200 gLarge eggs
- 240 mlHalf-and-half
- 5 gDijon mustard
- 110 gShredded Gruyère
- 0.5 gNutmeg — freshly grated
Instructions
Line a 9-inch pie plate with crust, dock, and blind bake at 375°F (190°C) for 10 minutes; cool slightly.
Meanwhile sauté mushrooms in olive oil and butter over medium-high heat until deeply browned, about 6 minutes; add shallot and cook 2 minutes more.
Stir in spinach until wilted; season with half the salt and pepper and let cool.
Whisk eggs, half-and-half, Dijon, remaining salt, pepper, and a pinch of nutmeg.
Scatter mushroom mixture and cheese in the crust, then pour egg custard over.
Bake at 350°F (175°C) for 35 minutes until set with a slight jiggle; cool 15 minutes before slicing.
Chef Tips
- ⭐Cool the filling before adding to prevent a soggy crust.
- ⭐Wrap leftovers and reheat slices at 325°F (165°C) for 10 minutes.
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Nutritional Highlights
- ✓Protein-packed brunch centerpiece
- ✓Mushrooms and spinach add iron, B vitamins, and fiber
Dietary Notes
Compliant With
Allergens
- Contains egg
- Contains dairy (cheese, cream)
- Contains gluten (crust)
FAQ
Can I use frozen spinach?
Thaw and squeeze dry before stirring into the mushrooms.
How do I make it crustless?
Grease a pie dish, skip the crust, and bake the filling for about 30 minutes.
Nutrition
| Calories | 420 |
| Protein | 18 g |
| Carbs | 24 g |
| Fat | 29 g |