We honestly didn’t know what to expect when we launched a virtual cookbook club. Was hoping to have at least one of you participate but was overjoyed to have many of you join! The featured recipes included: Orange Walnut Sweet Rolls, After School Banana Bread, and a Spinach, Mushroom, & Swiss Cheese Quiche. Many of you went above and beyond, cooking more than one recipe and even converting the recipes to grain-free. It seems everyone loved the easy recipes but had recommendations for the quiche and banana bread. We’ve included the original recipe for Magnolia Table’s Spinach, Mushroom, and Swiss Cheese Quiche below followed by recommendations for improvement from the cookbook club.

Thank you for making our first month so fun and thrilling. And, as promised we’re sending October’s featured cookbook and goodies to one clubber. Congratulations to Ahline who introduced the club to her friends and made a cute supper club out of the challenge. Hop to our Instagram stories to find out which cookbook you all voted for this month. We hope you’ll join us and make sure to tag us or use the hashtag #TACookbookClub. Bon Appétit!

Spinach, Mushroom, and Swiss Cheese Quiche

Ingredients:

2 tbsp. salted butter
1/2 cup finely diced onions
12 ounces baby bella mushrooms, trimmed and sliced*
6 large eggs
1 cup heavy cream
1 tsp garlic powder
1tsp kosher salt
12 ounces Swiss cheese, grated
1 pie crust

Directions:

1. Preheat oven to 350 degrees.

2. In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.

3. In a large bowl, whisk together the eggs, cream, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the Swiss cheese. Pour the mixture into the unbaked pie shell.

4. Bake until the quick is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

5. Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

6. The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in refrigerator for up to 2 days.

Yields 6 to 8 servings.

Recommendations from Cookbook Club:

1. Roll both store bought pie crusts together for a thicker crust, but make sure to blind bake for about ten minutes prior to adding filling

2. Dice the mushrooms instead of slicing

3. Add pancetta or a sharper cheese

4. Season mushroom and onion saute with salt and pepper and garlic powder

5. Brush pie crust with egg wash for a golden color

6. Layer incredients from dry to wet: cheese, drained filling, more cheese, then custard

7. Sprinkle flake sea salt and serve with a bed of greens

“Magnolia Table is a winner! Added garlic and baked mine (Chicken Pot Pie, Page ) in a larger pan so I could use all of the dough. A keeper recipe for sure.” – Debi Hugele

“Super easy recipe (After School Banana Bread) if you have standard ingredients on hand plus ripe bananas.” – Michelle, Neato Bonito

“It (Orange-Walnut Sweet Rolls) was super easy and tasted sooo good. Definitely something I’d make again for a quick, tasty breakfast!” – Simona, Sweetly Simona

“Definitely will cook this (Mushroom, Spinach, and Swiss Cheese Quiche) again. The only thing I’d do differently next time is to carefully put the egg yolk wash so that it doesn’t smear on the pie dish.” – Ann, Southbound Living

“The quiche was easy to make and super delicious. The recipe is pretty versatile that you could add other ingredients. I’m planning to make the quiche this weekend but will incorporate pancetta.” – Ahline, My Life with Owen

“Kids absolutely loved it (After School Banana Bread), but I think it was too moist. Next time I’ll add fewer egg whites.” – Tami, House of Hotard