Hot or cold, for breakfast, lunch, or dinner, this spinach and cremini mushroom quiche is the answer for a light summer treat. Served with a side salad or fresh fruit, this “egg pie” makes a complete meal.
- 1 basic pie crust from scratch, or ready-made
- 6 eggs or 4 whole eggs and 2 egg whites
- 1 cup milk
- 2/3 cup half-and-half
- 1 cup cheese grated (Swiss, Cheddar, Gruyère or crumbled Feta)
- 1 cup spinach rough chopped
- 1 cup mushroom sliced
- pinch of grated nutmeg
- salt and pepper to taste
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Heat oven to 350° F.
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Roll pie crust on a lightly floured board into a circle several inches larger than your pie dish.
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Use your rolling pin to transfer the crust from your board into your baking dish.
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Shape the edge of the crust however you like. Crimp with your fingers or a fork, or create fluted edge for something different.
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Place the spinach, mushrooms, and cheese, into the crust, adding them in alternating layers.
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Break the eggs in to a large bowl. Add the milk, half-and-half, nutmeg, and salt and pepper. Whisk together thoroughly and pour over the spinach mixture.
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Place quiche on a parchment-lined baking sheet in the center of the oven and bake for 45 – 55 minutes (cooking times will vary based on your oven and amount of ingredients, if crust begins to burn cover edges with foil).
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Check for doneness by shaking the quiche to see if the center is set.
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Remove from oven and allow to stand for at least 15 minutes before cutting.
Slightly sauté the spinach and mushroom to reduce amount of liquid before adding to quiche.