Quiche with mushrooms and spinach on a crust

Ingredients:

• 2 tbsp. l. olive oil
• 220 g of thinly sliced ​​champignons
• 2 cloves garlic, crushed
• 2 tsp chopped fresh thyme
• 1 layer purchased puff pastry for pie
• 1 package (280g) frozen spinach, thawed and squeezed out
• 170 g grated Gruyere
• 1.5 cups of 10% cream
• 8 large eggs

Preparation:

1. Preheat oven to 200°C.
2. Heat olive oil in a large skillet over medium heat. When hot, add mushrooms, garlic, and thyme. Cook, stirring occasionally, until the mushrooms are golden brown, 5-6 minutes. Season with salt and pepper to taste. Remove from heat.
3. Place the dough in a 22cm tart pan with a removable bottom (or a deep pie dish). Layer the mushrooms and spinach on top of the crust and sprinkle with cheese.
4. In a large bowl, combine the cream, eggs, and a good pinch of salt and black pepper. Pour the egg mixture over the dough.
5. Place the pan on a rimmed baking sheet. Cover loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10-15 minutes. Let the quiche rest for 10-15 minutes, then remove from the pan, slice, and serve.