Ingredients:

• 2 tbsp extra-virgin olive oil
• 225 grams mushrooms
• 1½ cups thinly sliced sweet onion
• 1 tbsp thinly sliced garlic
• 200 grams fresh baby spinach, chopped
• 6 large eggs
• 60 ml whole milk
• 60 ml half-and-half
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves, plus more for garnish
• ¼ tsp salt
• ¼ tsp ground pepper
• 1 tsp red pepper flakes
• 200 grams shredded smoked Gruyère cheese, separated
• 1 pie crust

Instructions:

1. Preheat the EGG for direct cooking without the convEGGtor to 375ºF/191ºC. Place the cast iron skillet on the EGG to preheat with the olive oil.

2. Add the mushrooms to the cast iron skillet and cook for about 5 minutes, stirring occasionally, until browned and tender. Then, add the onion and garlic; cook for another 5 minutes, stirring often, until softened and tender. Finally, add the spinach and cook for about 1 to 2 minutes, tossing constantly, until wilted. Remove the cast iron skillet from the EGG.

3. Set the EGG for indirect cooking with the convEGGtor at 375ºF/191ºC.

4. Prepare the pie crust in a cool cast iron skillet. Whisk together eggs, milk, half-and-half, Dijon mustard, thyme, salt, and pepper in a bowl. Stir in half of the mushroom mixture and 1½ cups of cheese. Spoon the mixture into the pie crust. Add the reserved half of the mushroom mixture on top of the egg mixture.

5. Bake for about 30 minutes or until set and golden brown. Let it cool for 10 minutes before slicing. Garnish with thyme and ½ cup of cheese, then serve. Enjoy!