Spinach and Mushroom Quiche
Spinach and Mushroom Quiche
The cold winter this year has really got me craving comfort foods. Also have a real taste for some childhood favorites. My mother used to make some really good quiches. Always a home made crust. I used what I had on hand the other day to whip up this quiche. Thought of her when I made it.
Spinach and Mushroom Quiche
1 unbaked pie crust
1 T. oil
1 small onion, chopped
8 oz. sliced mushrooms
salt and pepper to taste
1 (10 oz.) package frozen spinach, thawed and squeezed dry
4 oz. diced Swiss Cheese
2 T. flour
1 c. milk or half and half
3 eggs, beaten
In skillet saute onion in oil until tender. Add mushrooms and cook about 5 minutes more. Season with salt and pepper. Stir in the spinach and set aside. In 9-inch pie pan place the crust. Toss cheese with the flour and place in crust. Add the spinach mixture. Combine milk with the eggs and pour over the spinach mixture. Place pan on a baking sheet to collect any drips and place in a preheated 400 degree oven. Bake for 30 minutes then turn down over to 325 and continue baking until quiche is firm near the middle, about 25-30 minutes more. To test for “doneness” insert a butter knife about an inch from the center of the quiche. If it comes out clean the quiche is done. Serves 4-6.
Spinach and Mushroom Quiche
