Cheesy Spinach and Mushroom Quiche Story

Cheesy spinach and mushroom quiche is made easy by using a frozen pie crust, so it's perfect for a busy weeknight or a lazy weekend. It's plump full of mushrooms, spinach, and a creamy filling made with cheddar cheese. Enjoy it for breakfast, brunch, or serve with a side salad for  lunch or dinner.

– Olive oil – Cremini or button mushrooms – Garlic, salt & pepper – Fresh baby spinach – Frozen pie crust – Cheddar cheese – Eggs – Half-and-half

What You'll Need

Step 1. – Preheat oven to 400 degrees F. Step 2. Heat  oil in a large skillet over medium heat. When oil is hot, add sliced  mushrooms. Cook, stirring occasionally, until the mushrooms are tender,  about 5 minutes.

Step-By-Step Instructions

Step 3. Add garlic and cook for an additional  minute. Add spinach and cook, tossing continuously, until wilted, about 2  minutes. Remove from heat.

Step-By-Step Instructions

Step 4. Press thawed pie crust into a deep, 9-inch  tart pan with a removable bottom (or a deep-dish pie pan). Transfer  spinach and mushroom mixture into crust and top with half of the cheddar  cheese.

Step-By-Step Instructions

Step 5. In a large bowl, whisk eggs, half-and-half, salt, and pepper. Pour egg mixture into the crust and top with the remaining cheese.

Step-By-Step Instructions

Step 6. Place the pan on a rimmed baking sheet.  Loosely cover the pan with aluminum foil and bake for 40 minutes. Remove  the foil and continue baking until the quiche is set and the crust is  golden brown, another 10 minutes.

Step-By-Step Instructions

Step 7. Let the quiche rest for 10 minutes before serving.

Step-By-Step Instructions

SERVE  AND  ENJOY!