Transformed Spinach Mushroom Quiche |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over. Ingredients:
1 prepared 9-inch single pie crust |
4 eggs |
3/4 cup milk |
1 tablespoon chopped fresh parsley |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/8 teaspoon ground nutmeg |
1/2 (10 ounce) bag fresh spinach |
1 (8 ounce) package sliced fresh mushrooms |
1/2 yellow onion, sliced |
1/2 (4 ounce) container crumbled feta cheese |
1/2 (8 ounce) package shredded swiss cheese, divided |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Fit pie crust into a 9-inch pie dish.
3. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
4. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
5. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
6. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.
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