Transformed Spinach Mushroom Quiche

spinach-mushroom-quiche

EMBRYOCONCEPTS

“This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.”
 1 h 30 m
6 Servings
334 Cals

Ingredients:

  • 1 prepared 9-inch single pie crust
  • 4 eggs
  • 3/4 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 (10 ounce) bag fresh spinach
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/2 yellow onion, sliced
  • 1/2 (4 ounce) container crumbled feta cheese
  • 1/2 (8 ounce) package shredded Swiss cheese, divided

Directions:

  • Prep: 15 m

  • Cook: 45 m

  • Ready In: 1 h 30 m

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Fit pie crust into a 9-inch pie dish.
  3. Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
  4. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
  5. Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
  6. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Footnotes:

  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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