Spinach & Mushroom Quiche

Today was a perfect morning to make some quiche. Love me some quiche!   I think I fell in love with quiche after trying it one day when I was in high school at La Madeleine’s in Dallas. If you know me, you know that I am addicted to their chicken caesar salad. OMG, it’s so good!  Anyway, I probably had their Quiche Florentine and it was instant bliss. It was love at first bite.

What I love about quiche, besides the eggs, is the fact that you can put whatever you want inside (ham, spinach, broccoli etc), pour in the eggs, sprinkle on the cheese, bake the sucker and voila!: you have cheesy, egg-y, spinachy deliciousness!  Love it.

Today, I was going to attempt to make my own crust but ran out of time and fortunately had a ready made pie crust in the freezer. Next time I will either try to make my own crust or go crust-less! Hope you enjoy!

Quiche lovers, holla back.

Spinach & Mushroom Quiche

Adapted from the Cooks.com recipe here.

ingredients

  • 9″ pie shell, partially baked
  • olive oil
  • 1/2 onion, chopped
  • 1 pkg. frozen chopped spinach
  • about 2 cups chopped, sauteed & drained fresh mushrooms
  • salt
  • pepper
  • Pinch nutmeg (nutmeg enhances spinach very nicely)
  • 4 eggs
  • 1/3 cup heavy whipping cream or milk
  • shredded cheese (any kind you want)

directions

Start thawing your spinach in a bowl. Set aside.

Preheat your oven to 375. Follow the directions on the ready made pie crust package to partially bake the crust. You basically want to bake the crust for about 7-8 minutes and then remove from the oven so you can fill it.

Over medium-high heat, add the olive oil and saute the onions and mushrooms for about 2-3 minutes. Add the spinach and stir. Cook for about 2-3 minutes more. Season with salt, pepper and nutmeg; taste carefully for seasoning.

In a mixing bowl, beat the eggs and add the heavy whipping cream. Then add the spinach and mushrooms mixture; stir well. Have this ready when the partially baked pastry shell is coming out of the oven. Pour the mixture into the hot shell. Sprinkle the cheese over top. Bake at 375 degrees for about 25-30 minutes. The quiche is done when the cheese has been browned a little and an inserted knife comes out clean. Sprinkle with a little more salt on top if desired.

Quiche, Baby. . Quiche.

Look at all that glorious spinach. YUM!

Basking in the sun. .

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2 thoughts on “Spinach & Mushroom Quiche

    • Sandra, this quiche was seriously yummy and not too heavy! I cut down the amount of heavy whipping cream by more than half! I think the original recipe said to use 1 1/2 cups! Anyway, definitely give this one a try!

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