Spinach Mushroom Quiche

Spinach Mushroom Quiche

spinach mushroom quiche

From January 30, 2006:  I made this quiche for brunch on Sunday.  It was quite tasty, especially accompanied by Texas hashbrown potatoes and fruit.  The original recipe called for 1/2 cup of butter, 3 cups of cheese, and cream, but you won’t miss all that saturated fat in the healthier version.

Spinach Mushroom Quiche

2 T. butter
1 clove garlic, minced
1/2 small onion, chopped
1 (10-oz) pkg. frozen chopped spinach, thawed and drained (squeeze out as much liquid as possible)
5 white button mushrooms, sliced thin
1/2 – 1 cup shredded cheddar cheese
salt and pepper, to taste
1 (10-inch) unbaked deep-dish pie crust
4 eggs, beaten
1 cup milk

Preheat oven to 375 degrees.

In a skillet, melt butter over medium heat.  Saute garlic and onion in butter until lightly golden.  Add mushrooms and saute until they cook down.  Stir in spinach and season mixture with salt and pepper. Spoon mixture into pastry-lined pie pan.

In a medium bowl, whisk together eggs and milk.  Season with salt and pepper.  Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 35-40 minutes until the top is golden, the quiche has set in center and a knife inserted an inch from the crust comes out clean.

Allow quiche to stand 10 minutes before serving.

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