INGREDIENTS
Preheat oven to 350°. Press pastry into a pie-pan, lightly prick with fork, and bake for 15 minutes or as directed on box. Meanwhile, heat butter in a large nonstick skillet over medium high heat. Add onion, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms and cook for about 8 more minutes until mushrooms are brown. Stir in spinach and cook until slightly wilted, about 1 minute. Take pastry out of oven, let cool for a few minutes, then sprinkle bottom with half of the cheese. Mix eggs, milk, salt, and pepper in a bowl. Stir in the spinach/mushroom mixture, then pour into pastry. Top with remaining cheese. Bake for 30-35 minutes, until quiche sets. Let cool for 10 minutes before slicing. Serves 6-8.
- 1 pie crust (I'll admit I used a pre-made, store bought crust)
- 2 tablespoons butter
- 1/2 medium white onion, chopped fine
- 6-7 large button mushrooms, sliced
- 1 1/2 cups fresh spinach
- Salt and freshly ground pepper
- 3/4 cup milk
- 3 large eggs
- 6 ounces sharp cheddar cheese, grated (1 1/2 cups)
Preheat oven to 350°. Press pastry into a pie-pan, lightly prick with fork, and bake for 15 minutes or as directed on box. Meanwhile, heat butter in a large nonstick skillet over medium high heat. Add onion, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms and cook for about 8 more minutes until mushrooms are brown. Stir in spinach and cook until slightly wilted, about 1 minute. Take pastry out of oven, let cool for a few minutes, then sprinkle bottom with half of the cheese. Mix eggs, milk, salt, and pepper in a bowl. Stir in the spinach/mushroom mixture, then pour into pastry. Top with remaining cheese. Bake for 30-35 minutes, until quiche sets. Let cool for 10 minutes before slicing. Serves 6-8.
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