Spinach and Mushroom Quiche with Shiitake Mushrooms |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste. Ingredients:
1 prepared 9-inch single pie crust |
1/4 cup butter |
1 bunch green onions, chopped |
3 cloves garlic, chopped |
1 slice turkey bacon, cut into 1/2-inch pieces |
1 (9 ounce) bag fresh spinach |
1 (3.5 ounce) package shiitake mushrooms, sliced |
1/2 cup chopped broccoli florets |
1/4 cup shredded sharp cheddar cheese |
4 eggs, beaten |
3/4 cup milk |
1/2 teaspoon sea salt |
1/2 teaspoon black pepper |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Fit pie crust into a 9-inch pie dish.
3. Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
4. Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
5. Spoon vegetable mixture into the pie crust.
6. Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
7. Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
8. Allow quiche to cool for 5 minutes before serving.
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