Mushroom, spinach, and Swiss cheese quiche

photo credit: https://www.rachaelraymag.com/recipe/spinach-mushroom-quiche

adapted from Joanna's Gaines recipe from Magnolia Table

2 T butter

1 small onion

8 oz baby bella mushrooms, sliced

2 oz baby spinach, roughly chopped

6 eggs

1 cup milk

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

8 oz shredded Swiss or gruyere cheese

1 unbaked pie crust

1) Preheat the oven to 350 degrees.

2) In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.

3) In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the cheese. Pour the mixture into the unbaked pie shell.

4) Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

5) Remove from the oven and let stand until cool.