Description
This elegant and festive quiche features spring's finest baby greens and Organic Valley's famous Baby Swiss.

Ingredients

• 2 tablespoons Organic Valley Salted Butter
  
• 1 cup mushrooms, wiped clean and sliced thin
  
• 3 cloves fresh garlic, peeled and minced
  
• 2 cups spinach, washed and patted dry, then chopped
  
• 6 Organic Valley Grade A, Extra-Large Brown Eggs
  
• 1/4 cup Organic Valley Half and Half
  
• 4 medium green onions, chopped fine
  
• 2 tablespoons fresh parsley, chopped
  
• 4 ounces Organic Valley Baby Swiss Cheese, grated
  
• 1 9-inch pie crust, whole-grain, store-bought or made from scratch
  
• Sea salt and pepper, to taste

Preparation
Preheat oven to 375° F.

In a large, heavy skillet, sauté mushrooms and garlic in butter over medium heat, until soft and golden. Add spinach and sauté, stirring, about 1 minute, until just wilted, but still tender and bright green. Remove skillet from heat. Season mixture with sea salt and pepper.

In a small mixing bowl, whisk together eggs and half and half. Add green onions and fresh chopped parsley.

Place prepared pie crust on a baking sheet. Sprinkle grated Baby Swiss over the bottom of shell and arrange spinach/mushroom mixture on top. Pour egg mixture over spinach and bake in the middle of the oven for 30 to 35 minutes, rotating the pan midway through bake time. Turn off oven and allow quiche to sit in the oven for another 10 to 15 minutes.

Variation: For a spring-inspired protein boost, add cubed Organic Valley Hardwood Smoked Uncured Boneless Ham. Garnish with fresh spring greens if desired.

Nutrition
no information available

Serves
Makes: 10 servings

Variations
no information available