Lunch: Mushroom, Gruyère, and Spinach Quiche Recipe | MyRecipes

Recipe by Sidney Fry, MS, RD Our Mushroom, Gruyère, and Spinach Quiche is a 317-calorie slice of heaven that's worthy of a starring role on your spring brunch menu.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Mushroom, Gruyère, and Spinach Quiche Recipe | MyRecipes

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

5.6 ounces unbleached all-purpose flour (about 1 cup plus 2 tablespoons)
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon baking powder
1/4 cup extra-virgin olive oil
3 tablespoons ice water
Cooking spray
3 center-cut bacon slices
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 teaspoons fresh thyme
2 cups packed baby spinach
1 cup 1% low-fat milk
1/3 cup half-and-half
3 large eggs
1 large egg white
2 ounces cave-aged Gruyère cheese, grated

Instructions

Preheat oven to 425 °.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and baking powder in a food processor; pulse 2 times to combine. Combine oil and 3 tablespoons water. With processor on, slowly add oil mixture through food chute; process until dough comes together. Turn dough out onto a lightly floured surface. Knead 1 minute. Press dough into a 5-inch disk; wrap in plastic wrap, and chill 20 minutes.
Roll dough into a 12-inch circle. Fit dough into a 9-inch deep-dish pie plate coated with cooking spray. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425 ° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
Reduce oven temperature to 350 °.
Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings; crumble. Return pan to medium-high heat. Add shallots to drippings in pan; sauté 2 minutes. Add mushrooms and thyme; cook 10 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Drain any excess liquid.
Place milk, half-and-half, eggs, egg white, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender; process until smooth.
Arrange half of cheese over bottom of crust; top with spinach mixture and remaining half of cheese. Carefully pour milk mixture over cheese. Sprinkle with bacon. Bake at 350 ° for 45 minutes or until filling is set. Let stand 10 minutes.

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