Spinach Mushroom Quiche
Recipe
Ingredients:
1 Homemade Quiche Crust or 1 refrigerated pie dough
4 ounces frozen spinach, thawed and drained
1 tablespoon unsalted butter
1 tablespoon olive oil
4 ounces baby bella or cremini mushrooms, thinly sliced
½ teaspoon dried oregano
¼ cup white onion, finely minced
2 garlic cloves, minced
1 teaspoon kosher salt, divided
4 large eggs
¾ cup 2% milk
½ cup heavy cream
½ teaspoon dried mustard
Fresh ground black pepper
¾ cup shredded mild cheddar cheese
¼ cup shredded Parmesan cheese
Instructions:
Prepare the Crust: If using homemade dough, prepare according to your recipe's instructions up to pre-baking. For refrigerated dough, fit into a pie pan, forming a rim with the overhanging dough. Prick the bottom and sides with a fork.
Chill the Crust: Refrigerate the prepared crust for 30 minutes.
Blind Bake the Crust: Preheat your oven to 400°F with a rack in the lower third. Place a rimmed baking sheet in the oven. Line the crust with parchment and fill with pie weights. Bake for 18 minutes. Reduce temperature to 350°F, remove weights, and bake for another 18-22 minutes until lightly browned.
Prepare the Filling: Heat butter and olive oil in a skillet. Sauté mushrooms for 2 minutes, add onions, garlic, oregano, and a pinch of salt, and cook until tender. Whisk eggs, milk, cream, mustard, the rest of the salt, and black pepper in a bowl.
Assemble the Quiche: Sprinkle half of the cheeses onto the pre-baked crust. Add spinach and mushroom mixture, then pour the egg mixture over. Top with remaining cheeses.
Bake: Place a pie shield over the edges and bake at 350°F for 40-50 minutes until set. Cool before serving.
Prep Time: 15 minutes | Chill Time: 30 minutes | Cook Time: 1 hour 40 minutes | Total Time: 2 hours 25 minutes
Servings: 8 servings
Calories: Approximately 197 kcal per serving
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