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@subongshop1308: Áo trễ vai #xuhuong #thoitrangnu #macgidexinh

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Tuesday 06 October 2026 10:25:40 GMT
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Recipe below 👇 Prep: 20 min | Cook: 50–55 min | Serves: 6–8 Ingredients * 1 refrigerated 9-inch pie crust * 12 oz cremini or mixed wild mushrooms, sliced * 2 cups fresh baby spinach, chopped * 1 small shallot, finely diced * 2 tbsp butter * 2 garlic cloves, minced * 4 large eggs * ¾ cup heavy cream * ½ cup whole milk * 1 cup shredded Gruyère cheese * ½ tsp salt Directions 1. Preheat oven to 375°F. Fit the pie crust into a 9-inch deep pie dish and crimp the edges beautifully. 2. Line crust with parchment and pie weights. Bake 15 minutes, remove weights, and bake another 5 minutes until lightly golden. 3. Melt butter in a skillet. Sauté mushrooms and shallot for 8–10 minutes until golden and excess moisture evaporates. 4. Add garlic and spinach. Cook 1–2 minutes until spinach wilts. Remove from heat and let cool slightly. 5. Whisk eggs, heavy cream, milk, and salt until smooth. 6. Spread mushroom-spinach mixture evenly over the crust. Sprinkle with Gruyère, then gently pour the egg mixture over everything. 7. Bake 30–35 minutes until the edges are set and the center has a slight jiggle. If the crust browns too quickly, cover its edges with foil. 8. Rest 15 minutes before slicing to keep the filling beautifully creamy and the crust flaky. Serve with a fresh winter greens salad or seasonal fruit. Follow Mushroom Lore & More—our delicious new cookbook is coming soon! #MushroomLoreAndMore #MushroomQuiche #HolidayBrunch #SpinachQuiche #MushroomRecipes
Recipe below 👇 Prep: 20 min | Cook: 50–55 min | Serves: 6–8 Ingredients * 1 refrigerated 9-inch pie crust * 12 oz cremini or mixed wild mushrooms, sliced * 2 cups fresh baby spinach, chopped * 1 small shallot, finely diced * 2 tbsp butter * 2 garlic cloves, minced * 4 large eggs * ¾ cup heavy cream * ½ cup whole milk * 1 cup shredded Gruyère cheese * ½ tsp salt Directions 1. Preheat oven to 375°F. Fit the pie crust into a 9-inch deep pie dish and crimp the edges beautifully. 2. Line crust with parchment and pie weights. Bake 15 minutes, remove weights, and bake another 5 minutes until lightly golden. 3. Melt butter in a skillet. Sauté mushrooms and shallot for 8–10 minutes until golden and excess moisture evaporates. 4. Add garlic and spinach. Cook 1–2 minutes until spinach wilts. Remove from heat and let cool slightly. 5. Whisk eggs, heavy cream, milk, and salt until smooth. 6. Spread mushroom-spinach mixture evenly over the crust. Sprinkle with Gruyère, then gently pour the egg mixture over everything. 7. Bake 30–35 minutes until the edges are set and the center has a slight jiggle. If the crust browns too quickly, cover its edges with foil. 8. Rest 15 minutes before slicing to keep the filling beautifully creamy and the crust flaky. Serve with a fresh winter greens salad or seasonal fruit. Follow Mushroom Lore & More—our delicious new cookbook is coming soon! #MushroomLoreAndMore #MushroomQuiche #HolidayBrunch #SpinachQuiche #MushroomRecipes
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