Mushroom-and-Arugula-Quiche

Mushroom and Arugula Quiche

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  • 4 to 6
  • 15 min.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1-1/2 cups sliced mushrooms (5 to 6 oz.)
  • 1 pkg. (5 oz.) DOLE® Baby Arugula with Baby Spinach Blend
  • 1 cup (4 oz.) shredded Swiss cheese
  • 1/4 cup grated Parmesan cheese, divided
  • 1 (9-inch) frozen deep dish pie shell, thawed
  • 4 eggs, well beaten
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • Pinch ground nutmeg

Directions

  • Preheat oven to 375ºF.
  • Heat oil in large nonstick skillet over medium-high heat.  Add onion and garlic; cook, stirring often, until tender, 3 to 4 minutes.  Add mushrooms; cook, stirring occasionally, until excess moisture has evaporated and starts to brown, 4 to 5 minutes.  Add the salad blend and cook, stirring until wilted and almost dry, 3 to 4 minutes.  Remove from heat; cool slightly.
  • Mix together cooled vegetables and swiss cheese.  Sprinkle 1/2 parmesan cheese on bottom of pie shell.  Top with vegetable mixture.
  • Stir together eggs, half and half, salt and spices; pour into pie shell.  Sprinkle with remaining parmesan cheese.  Bake 30 to 35 minutes or until knife inserted near center comes out clean.