Lion’s Mane Mushroom and Spinach Quiche

Ingredients:

• 1 pre-made pie crust
• 2 cups of chopped Lion’s Mane mushrooms
• 1 cup of chopped spinach
• 1 onion, diced
• 4 cloves of garlic, minced
• 4 eggs
• 1 cup of milk
• 1 cup of shredded Gruyere cheese
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and minced garlic, and cook until soft and fragrant, for about 3-4 minutes.
4. Add the chopped Lion’s Mane mushrooms to the skillet and cook for 5-7 minutes until they are lightly browned and tender.
5. Add the chopped spinach to the skillet and cook until wilted, for about 1-2 minutes. Season with salt and pepper to taste.
6. In a separate bowl, whisk together the eggs and milk until well combined.
7. Add the shredded Gruyere cheese to the bowl and stir to combine.
8. Place the pre-made pie crust into a 9-inch pie dish.
9. Spread the cooked mushroom and spinach mixture evenly into the pie crust.
10. Pour the egg and cheese mixture over the mushroom and spinach mixture.
11. Bake the quiche for 35-40 minutes or until the filling is set and the crust is golden brown.
12. Let the quiche cool for a few minutes before slicing and serving. Enjoy!