Recipe by Pesto lover
This quiche is easy to make and really tasty. You can use any kind of cheese combination. Grate the cheese on the large holes of the grater. This is a great way to use up bits and pieces of left over cheese. I usually make this after a party, when I have lots of kinds of left over cheese that may not get used up otherwise. I have even used Parmesan and feta mixed with other cheeses and it always tastes great. Try whisking in 1 1/2 tsp of dijon mustard with the half and half or milk for a little more flavor. I have subsequently made this with 1 bunch of well sauteed, chopped, swiss chard and 1/2 onion, finely diced. I sauteed them in 3 tbsp butter for 15 minutes over med heat, and used 1 1/2 c. of the cooked chard and onion instead of the spinach. Everything else remains the same. It was really, really good.
- 1 frozen pie crust
- 1 (10 ounce) box frozen chopped spinach, thawed
- 3⁄4 cup half-and-half or 3⁄4 cup whole milk
- 4 eggs
- 1⁄2 cup grated gruyere cheese
- 1⁄2 cup grated asiago cheese
- 1⁄2 cup grated gouda cheese or 1⁄2 cup Fontina cheese
- 5 mushrooms, sliced
- 1⁄4-1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon nutmeg
Directions See How It's Made
- Drain the spinach very, very well. I squeeze it and them roll it in paper towels to get all liquid out - otherwise, a soggy pie.
- Place spinach in pie shell.
- Top spinach with mushrooms.
- Sprinkle nutmeg over mushroom.
- Top mushrooms with cheese.
- Beat eggs well and add half and half, salt and pepper.
- Pour egg mixture over cheese, being careful not to let it run over edges of the pie. I use the tip of a knife to move the cheese a bit so that the egg mixture can get through to the bottom of the pie.
- Bake at 350F for 45-50 minutes. Top will be lightly browned and it won't look wet. Let it sit for about 10 minutes before cutting and serving.