Spinach & Mushroom Quiche Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and prepare a pie dish with the pastry crust.
• STEP 2.In a skillet, sauté the mushrooms and spinach until they are cooked and any excess moisture has evaporated.
• STEP 3.In a mixing bowl, whisk together the eggs, milk, salt, pepper, and grated cheese.
• STEP 4.Spread the cooked mushrooms and spinach evenly over the pastry crust in the pie dish.
• STEP 5.Pour the egg mixture over the vegetables and gently stir to combine.
• STEP 6.Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
• STEP 7.Allow the quiche to cool for a few minutes before slicing and serving.
• STEP 8.Serve the Spinach & Mushroom Quiche hot or cold, and store any leftovers in an airtight container in the refrigerator.

Cooking Tips

• Make sure to thoroughly drain any excess moisture from the cooked mushrooms and spinach to prevent a soggy quiche.
• Feel free to add other vegetables or ingredients of your choice, such as onions, bell peppers, or cooked bacon.
• For a gluten-free version, use a gluten-free pie crust or make a crustless quiche by skipping the pastry crust.

Storage and Serving

• Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place a slice of quiche in the microwave for 30-60 seconds, or in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Serve the quiche as a main dish for breakfast, brunch, or dinner, or cut it into smaller pieces for appetizers or party snacks.