How to Make Spinach and Mushroom Quiche

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

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Preheat oven to 400 degrees F. 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.

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

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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.

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

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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.

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Let the quiche rest for 10 minutes before serving.

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SERVE AND ENJOY!

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How to Make Spinach and Mushroom Quiche

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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

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Ingredients

Preheat oven to 400 degrees F. 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.

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Recipe Instructions

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

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Recipe Instructions

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.

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Recipe Instructions

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

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Recipe Instructions

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.

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Recipe Instructions

Let the quiche rest for 10 minutes before serving.

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Recipe Instructions

SERVE AND ENJOY!

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