Spinach & Mushroom Quiche
Today was a perfect morning to make some quiche. I think I fell in love with quiche after trying it one day when I was in high school at La Madeleine’s in Dallas, Texas. If you know me, you know that I am addicted to their chicken caesar salad and this is one of the first places I have to go to when I’m in Dallas for a visit. Oh my goodness, all of their food is so good! Anyway, I probably had their Quiche Florentine and it was instant bliss. Love at first bite.
What I love about quiche, besides the eggs, is the fact that you can literally put whatever you want inside (ham, spinach, broccoli etc), pour in the eggs, sprinkle on the cheese, bake it and it’s done. Quiche really takes no time at all, especially if you use a ready made pie crust. Could it get any easier? And if you want quiche for breakfast on a weekday, make it the night before and it re-heats beautifully.
I hope you enjoy!
- 9″ pie shell, partially baked
- olive oil
- ½ onion, diced
- 1 package frozen chopped spinach
- about 2 cups mushrooms, sliced
- Pinch of nutmeg (nutmeg enhances spinach very nicely)
- 4 eggs
- ⅓ cup milk or heavy whipping cream
- shredded cheese (any kind you want)
- Start thawing your spinach in a bowl. Set aside.
- Preheat your oven to 375 degrees. Follow the directions on the ready made pie crust package to partially bake the crust. You basically want to bake the crust for about 7-8 minutes and then remove from the oven so you can fill it.
- Over medium-high heat, add the olive oil and saute the onions and mushrooms for about 2-3 minutes. Add the spinach and stir. Cook for about 2-3 minutes more. Season with salt, pepper and nutmeg; taste carefully for seasoning.
- In a mixing bowl, beat the eggs and add the milk or heavy whipping cream. Then add the spinach and mushrooms mixture; stir well. Have this ready when the partially baked pastry shell is coming out of the oven. Pour the mixture into the hot shell. Sprinkle the cheese over the top. Bake at 375 degrees for about 25-30 minutes. The quiche is done when the cheese has been browned a little and an inserted knife comes out clean. Sprinkle with a little more salt on top if desired.
Adapted from the Cooks.com recipe here.