I don’t make quiche very often, but when I do I always remember the 80’s book Real Men Don’t Eat Quiche. Fortunately, my husband will! A little restaurant  in our town that closed a couple of years ago used to make the best quiche: it was super fluffy, so I’ve been meaning to try to replicate that. This quiche came close. Next time I’m going to whip the egg whites separately I think. I used fresh herbs from my new herb garden in this recipe!

Spinach and Mushroom Quiche

1 prepared pie crust (I bought mine!)

3 eggs

1/2 cup skim milk

1/2 cup heavy cream

3 mushrooms, thinly sliced

1/2 frozen chopped spinach that has been squeezed dry

1 tablespoon fresh chopped chives

1/2 teaspoon fresh thyme

2/3 cup shredded Swiss cheese

salt and pepper

1/2 cup chopped cooked broccoli

Preheat the oven to 400 degrees and cook the pie crust for 7 minutes. Mix eggs and milk and cream and beat with whisk attachment on your mixer for 2 minutes. Stir in other ingredients. Pour into pie crust and bake for 30 minutes.

This was fluffy and light and very tasty. We had it for dinner and I ate leftovers for breakfast and lunch for days afterwards.  You can substitute out the veggies, cheese, and herbs to customize this in any way you like.