Monday, July 13, 2015

Easy Mushroom and Spinach Quiche

Hubby and I love quiche but with life being what it is I don't always have time to make crust, sautee and cool spinach and veggies, hand shred cheese then bake. So here is my throw together quiche. 
So I used store bought everything. I even used frozen roasted mushrooms! Make sure to defrost spinach and mushrooms and set to drain to get out as much water as possible. 
Next place refrigerated pie crust in a 9 inch pie plate and bake at 350 for about 10 minutes. I use clean, dried beans instead of pie weights. 
In the meantime mix up the egg mixture and measure out the cheeses. Remove pie weights or play find the lucky bean. Layer spinach and mushrooms and top with cheese. Pour egg mixture over the top. 
Bake for 45 minutes or until middle is set and top is browned and delicious. 
So here is the recipe:
1 refrigerated pie crust
1 10 oz. box frozen spinach, thawed and squeezed dry
1 8oz. bag frozen roasted mushrooms, thawed and squeezed dry
1 cup shredded cheese of choice
1/4 cup shredded Parmesan 
1 cup whole milk or half and half
4 eggs
1 tsp. nutmeg
1 tbs. each garlic and onion powder
Salt and pepper to taste

Preheat oven to 350. Prebake pie crust 10 minutes while preparing other ingredients. 
Use microwave to defrost spinach and mushrooms. Drain in a fine sieve colander. Squeeze dry to remove all moisture. 
Whisk together milk, eggs, nutmeg, garlic powder, onion powder, salt and pepper. 
Layer spinach and mushrooms on the bottom and top with cheeses. Pour egg mixture over cheese. Bake at 350 for 45 minutes or until middle is set. Allow quiche to rest for 5 minutes then slice and enjoy!

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