Ingredients
- 1 tablespoon unsalted butter, plus more
- 100 g cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 generous handfuls fresh baby spinach (35-50 g)
- 6 large eggs
- 1 1/2 cups whole milk (375 ml)
- 1/2 teaspoon sea salt
- pinch ground nutmeg
- generous pinch (1/4 teaspoon of cayenne pepper)
- 10 thin slices of prosciutto di Parma, chopped (about 100-125 g)
- 100 g freshly grated gruyere cheese
Instructions
- Preheat oven to 325°F / 170 °C (150°C fan-assisted) and grease a deep Ø 24 cm ceramic tart or quiche dish well with butter. See tips below.
- Heat butter in a large non-stick skillet over medium-high heat. Add the mushrooms and garlic, and cook, stirring until soft, about 5 minutes. Spread evenly over the bottom of the prepared quiche dish.
- Reduce heat slightly, Add spinach to the skillet and cook stirring until lightly wilted (1 minute); distribute evenly in the quiche dish.
- In a medium-sized bowl, whisk together eggs until well-beaten. Add milk, salt, cayenne pepper, and nutmeg and mix until combined. Stir in the prosciutto and cheese.
- Pour the egg mixture over the mushrooms and spinach, spread into an even layer and transfer to the preheated oven.
- TIP: if desired, you can sprinkle a little extra cheese on top before baking! This will give the quiche a deep golden brown colour and a cheesy crust.
- Bake until centre is set and the top is golden brown, about 45 minutes. Test with a toothpick (the quiche is done once the toothpick comes out clean).
- Let stand for about 5-10 minutes, then slice into wedges and serve. Enjoy!
Nutrition
Notes
- I use a ceramic deep quiche form with a diameter of 24 cm and depth of 5 cm. Alternatively, use a pie plate or oven proof cast-iron skillet. The dish should have a capacity of approximately 1,15 litre. If using a 4cm high dish also works fine, as the quiche filling will just fit.
- If desired, this quiche can also be made using a store-bought or homemade quiche or pie crust.