Posts Tagged ‘Vegetarian Quiche’

The other day I needed a vegetarian dish and decided quiche would fit the bill nicely.

This spinach and mushroom version is very tasty, simple to make  and a joy to serve. Sit back and get ready for the compliments!

Ingredients for Spinach and Mushroom Quiche

Saute fresh spinach leave, mushrooms and onions.

Saute fresh spinach leaves, mushrooms and onions.

Layer spinach and mushrooms into the prepared pie shell.

Sprinkle on the cheese then top with egg and cream mixture before popping into the oven.

Quiche - ready to devour in all its golden brown deliciousness.

Spinach and Mushroom Quiche

One 9-inch prepared pastry shell

4 eggs

2 cups cream

3/4 tsp. salt

1 tsp. all-seasoning

1 cup shredded colby-jack cheese

1/2 cup feta cheese, crumbled

1/4 cup minced onion

2 cups fresh spinach leaves, torn

2 cups mushrooms

1 tbsp. butter

1 tbsp. olive oil

Preheat oven to 425 degrees.

Either make your own pie crust or use a prepared one and line a 9-inch pie pan. (I made my own crust and remembered all the reasons I decided Marie Callendar’s are good enough. But then I took a bite of the golden flaky crust and had to rethink my position on that… again.) Set aside.

In a saute pan or large skillet on medium heat, warm butter and olive oil. Once butter is melted, add mushrooms, spinach and onions. You can use fresh minced onion or onion flakes, whatever floats your boat. My boat floats better with onion flakes. Cook for about five minutes, stirring occasionally, until mushrooms are tender. Place into pie shell and spread out evenly.

Top with cheeses. I threw in the feta at the last minutes (hence the reason it is not on the ingredients photo) but it really was a flavorful choice for the better.

Beat eggs slightly, until light but not foamy. Add in cream, salt and seasoning. Beat until mixed and then pour on top of cheese in pan. Bake for 15 minutes, then reduce temperature to 325 degrees and bake an addition 30 minutes or until a knife inserted in the center of the quiche comes out clean. Let stand 10 minutes before cutting.

Serve in wedges and enjoy!

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