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Yield: 6 servings
Olive oil or butter, to grease the pan
1 tbsp olive oil or butter
2 cups yellow onion, thinly sliced
1 pound button mushrooms, thinly sliced
3/4 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
3/4 cup regular or low-fat milk
1 tsp nutmeg
11/2 cups shredded cheddar cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed to remove as much liquid as possible
1. Preheat the oven to 350°F and grease a 9 x 13-inch pan with butter and set aside.
2. Heat the olive oil in a large skillet over medium-high heat and add the onion. Cook the onion until it is golden brown and soft. This might take up to 8 minutes. Add the mushrooms, 1/2 tsp salt and 1/2 tsp pepper and cook until all of the liquid is absorbed. Stir the mixture frequently. This should take between 10 to 12 minutes. Once cooked, set the onion-mushroom mixture aside to cool.
3. In a large bowl lightly beat the eggs. Add the milk, nutmeg and remaining salt and pepper. Beat well to get as much air into the mixture. Add the cheese, onion, mushrooms and spinach and mix until thoroughly incorporated.
4. Pour the mixture into the prepared pan, spread out evenly and bake for about 45 minutes. The quiche is ready once the top is lightly browned and the middle part of the quiche is dry. Once baked, cool the quiche for about 10 or 15 minutes before cutting and serving.
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