Cheesy Spinach (Or Swiss Chard) and Mushroom Quiche
Ready In: 1 hr 5 mins
Serves: 8
Yields: 1 pie
Ingredients
- 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
- 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.
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