Spinach Mushroom Quiche
Quiche- Spinach and Mushroom
Ingredients
- 1 bottom piecrust
- 1 quart of fresh spinach, rinsed well
- 8 medium mushrooms, cleaned and sliced
- 4 eggs
- 1⅓ C half and half
- 3 slices of pasteurized swiss cheese
- 3 slices of regular hard swiss cheese
- 1 tsp butter
- salt and pepper to taste
Instructions
- Mix and roll out a pie crust and form on the bottom of a pie shell (my favorite, or use a preformed store bought one.
- If you want my pie crust recipe look at the apple pork pie recipe.
- Prick bottom with a fork then bake at 425 degrees for 10 minutes.
- Meanwhile, in a frying pan saute the 1 tbsp of butter and sliced mushrooms.
- Put in spinach at the end just long enough for it to wilt.
- Layer the slices of soft swiss cheese with the hard swiss cheese, and then grate together. (This works so much better than having a pile of soft cheese and a pile of hard cheese. The quiche sets up more uniformly this way.)
- On the bottom of the pie crust sprinkle 3/5ths of the cheese.
- Layer the spinach and mushrooms and then the rest of the swiss cheese on top.
- Beat your eggs, salt and pepper, and half and half well and pour on top.
- If your pie plate is fairly large, you might want to mix up another egg and ⅓ cup of half and half to top it off.
- Bake an additional 30-45 minutes until done. Let set for 5 minutes before serving.
