Quiche filled with spinach and mushrooms then topped with cheese in a flaky pie crust. This spinach mushroom quiche is savory and delicious, perfect for breakfast and leftovers can be frozen for later.
Ingredients
1 tablespoon olive oil
2 large cloves garlic, minced
3 cups sliced mushrooms
3 cups spinach
pinch of salt
1 9 inch pie crust
4 large eggs, beaten
1 cup milk
1 cup shredded mozzarella cheese
pinch of salt
⅓ cup parmesan cheese
Eggwash
1 egg, beaten
1 tablespoon milk
Directions:
Preheat the oven to 350F.
In a medium sized skillet, add olive oil and allow it to heat for about a minute. Once the olive oil has heated, add minced garlic. Cook for a minute or two until aromatic and golden. Then add sliced mushrooms to the skillet. Cook for a few minutes until the mushrooms are tender. Add spinach and cook them until wilted. Sprinkle a pinch of salt over the spinach mushroom mixture. Drain any liquid from the mushrooms and spinach. Any liquid will make the quiche crust soggy.
In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Pour the spinach mushroom mixture into the pie crust.
In a large mixing bowl, add eggs, milk, mozzarella cheese, and a pinch of salt. Whisk until combined. Pour this egg mixture over the spinach mushroom. Sprinkle parmesan cheese on top.
Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.
Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.
Serve this spinach mushroom quiche warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/06/24/spinach-mushroom-quiche/