Elegant and festive quiche featuring spring's finest baby greens and Organic Valley Baby Swiss cheese.
Preheat oven to 375° F.
In a large, heavy skillet, saute mushrooms and garlic in butter over medium heat, until soft and golden. Add spinach and saute, stirring, about 1 minute -- until just wilted, tender yet bright green. Remove skillet from heat. Season mixture with sea salt and pepper.
In a small mixing bowl, whisk together eggs and half & half. Add green onions and fresh 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 30-35 minutes, turning the pan midway through bake time. Turn off oven and allow quiche to set in the oven for another 10-15 minutes.
Add cubed Organic Prairie Hardwood Smoked Boneless Ham for a spring-inspired protein boost. Garnish with fresh spring greens if desired.