Mushroom and Spinach Quiche
Servings: 4-6
AuthorSunshine UrbaniakCategoryBreakfastTotal Time1 hrINGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees. Place the pie shell or dish on top of a baking sheet.
Melt butter in a large saucepan over medium heat. Add shallots and cook for 5 minutes. Then add garlic, mushrooms, a sprinkle of salt and pepper, and continue to cook another 5 min, or until mushrooms are soft.
Meanwhile, whisk eggs, half-and-half, salt, and pepper together. Set aside.
Once mushrooms are soft, remove the saucepan from the heat and add spinach. Gently stir until the spinach begins to wilt.
Spoon the mushroom mixture into the bottom of the pie shell, then pour the egg mixture over top. Lastly, crumble in the goat cheese. Carefully place the baking sheet onto the middle rack and cook for 40 min. Let rest for 10-15 minutes before serving.
Ingredients
Directions
Preheat oven to 350 degrees. Place the pie shell or dish on top of a baking sheet.
Melt butter in a large saucepan over medium heat. Add shallots and cook for 5 minutes. Then add garlic, mushrooms, a sprinkle of salt and pepper, and continue to cook another 5 min, or until mushrooms are soft.
Meanwhile, whisk eggs, half-and-half, salt, and pepper together. Set aside.
Once mushrooms are soft, remove the saucepan from the heat and add spinach. Gently stir until the spinach begins to wilt.
Spoon the mushroom mixture into the bottom of the pie shell, then pour the egg mixture over top. Lastly, crumble in the goat cheese. Carefully place the baking sheet onto the middle rack and cook for 40 min. Let rest for 10-15 minutes before serving.
