Easy Spinach and Mushroom Quiche
photo by donna kardy
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
directions
- Preheat oven to 325°F.
- Saute mushrooms and spinach in butter or margarine.
- Beat together milk and eggs and then add seasonings and cheese.
- Combine the two mixtures and pour into pie shell.
- Bake for 35 minutes.
Reviews
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Sooooo yummy!!!! I was afraid that making quiche would be really tricky - the only tricky part with this recipe was adding too much fillings!! :) I love spinach and mushroom so i added a little more than the recipe called for and had some spillage. This will be a basic go to recipe for quiche! Can't wait to try it with ham and mushrooms, or asparagus, or bacon, or anything!!!!
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Tweaks
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This ended up being a five star recipe, but likely because of the changes I made. It was absolutely DELICIOUS though!<br/><br/>Changes:<br/>One half onion, chopped<br/>Three cloves of garlic, minced<br/>One cup half and half, instead of milk<br/>1/2 teaspoon of salt (instead of 1/4 teaspoon)<br/>10 ounces of fresh spinach<br/>1 teaspoon of a spice called Cruz Bay Rub from St. John (you probably can use another rub-like herb, or just use spices you think will taste good with the quiche - experiment!)<br/><br/>I sauteed the onions in the butter for about four minutes, then added garlic and sauteed for one minute. I then added the mushrooms and some additional salt and pepper, to make the flavor of the mushrooms pop (probably about 1/2 teaspoon), and cooked down for about five minutes. Then I added the pinach and cooked down for about three minutes, until completely wilted. I added the whole mixture, juice and all, to the egg/milk/salt/pepper mixture and added to a premade crust I bought from Trader Joes (frozen section). The crust was an excellent compliment because it was a bit sweet, so it was a sweet-savory experience. <br/><br/>So delicious!
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I wanted to add more eggs and onion, but I resisted and cooked the recipe as is. It's great and needs no adjustments, but can be used as a good starting point for other flavors. DH requested it again less than a week later. This is a quick dinner and is very good. I'm making it again tonight with sauteed asparagus instead of spinach and a bit of shallot.
RECIPE SUBMITTED BY
Felix4067
Grand Rapids area, Michigan
I work as a professional stagehand for my local union (IATSE Local 26, West Michigan Stagehands), which takes me all over the state and lets me meet all sorts of interesting people. My primary training is in lighting and wardrobe, and I can be found backstage at everything from rock concerts to opera/ballet/symphony/Broadway tour performances to hockey games to corporate meetings and Presidential appearances. In June of 2005, my Local elected me to serve as a delegate to our International convention in mid-July, which was held in Honolulu. In November of 2008, I was elected to my third three-year term as Recording Secretary of my union local. Currently, I am the news poster for www.megatechnews, a computer tech site affiliated with several other tech sites.
My biggest passion is union activism. The more I get involved, the more I want to be involved. I also read like a fiend and enjoy "discovering" local or regional bands at local clubs.
Recently, I started making jewelry again after a more than ten-year hiatus. It started as a project for Christmas presents, but doing it reminded me how much I enjoy it, so I may be resurrecting my business soon. I never duplicate a piece, because the entire point is that I do custom work, and will take orders to suit. The pieces I have done are in a photo album on Facebook located here: http://www.facebook.com/album.php?aid=21364&id=1373365950&l=5be410742d