Spinach Mushroom Quiche with Tarragon |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 1 |
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A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer. Ingredients:
1 egg, separated |
1 tablespoon water |
1 prepared 9-inch single pie crust |
2 eggs |
1 cup milk |
2 tablespoons canola oil |
1 (8 ounce) package sliced fresh mushrooms |
1/2 cup chopped onion |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (6 ounce) bag fresh spinach, chopped |
1/4 teaspoon dried tarragon |
1/4 teaspoon paprika |
1/8 teaspoon cayenne pepper |
1 1/4 cups shredded white cheddar cheese |
1 small zucchini, thinly sliced into rounds |
1/4 cup shredded white cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
3. Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
4. Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
5. Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
6. Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
7. Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
8. Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
9. Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
10. Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
11. Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.
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