Cheesy Spinach Quiche
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Friday, April 4, 2014

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Cheesy Spinach Quiche

Kelly Mike - Friday, April 04, 2014

Ingredients

  • 1/2 recipe homemade pie crust* (step-by-step photos included)
  • 1 (10 oz) box frozen spinach
  • 8 oz fresh mushrooms, sliced
  • 1 teaspoon minced garlic (or chopped roasted)
  • 4 large eggs
  • 1 cup whole milk*
  • 1/3 cup grated parmesan cheese
  • 1 cup shredded cheese (I used cheddar + mozzarella)*
  • salt & pepper, to taste

Directions

Prepare the pie crust the night before to save yourself some time.

Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.

Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.

On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Pre-bake the pie crust for 8 minutes.

While the pie crust is pre-baking, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.

*My pie crust recipe makes enough dough for two quiches. You can make half of the recipe as suggested in the ingredient list, or make the entire recipe and freeze half of the dough for another quiche, or bake two quiches. The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.

*Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.

*Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. You could do 1/2 cup cheddar, 1/2 cup feta. Or 1/3 cup goat cheese, 2/3 cup mozzarella. Or 1/2 cup swiss, 1/2 cup cheddar. Get creative!


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