There is something about quiche that is so comforting. It is warm and hearty in a flaky pie crust. What's not to love? This recipe is one of my favorites. It is packed with fresh spinach and sauteed mushrooms. I really love that it isn't to egg-y or cheesy so you really taste the fresh veggies. This is one of the first things I make when spinach is locally available. It is a family favorite (even for my 1 year old!) and I hope your family gives it a try!
your favorite pie crust
3 Tbsp olive oil
1 large onion, chopped
8 oz button mushrooms, sliced
2 large garlic cloves, minced
6-7oz fresh spinach, chopped if the pieces are large
1C half and half
freshly ground pepper
7oz feta cheese, crumbled
- Prepare your dough as needed. Roll it out and place it into a 9 inch pie pan. Pierce the crust all over with a fork. Place the crust in the freezer for 30 minutes.
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onions, garlic, and salt. Cook, stirring occasionally, about 10 minutes or until vegetables are soft and golden.
- Add the spinach and stir until it wilts, adding in batches if necessary.
- Place the eggs in a bowl with the half and half. Season with pepper and whisk to combine.
- Spoon the mixture over the chilled pie crust. Sprinkle the feta on top. Pour the egg mixture into the crust.
- Place the quiche directly on the oven rack and cook until puffed and golden, about 60 minutes. Remove quiche from the oven and allow to cool for 10 minutes.
Adapted from Myra Goodman