Spinach & Mushroom Quiche

Quiche is simply under-appreciated in my opinion. I’ve been into quiche lately because it’s a great foundation to build up a recipe using random ingredients you have on hand. I had an excess of spinach and mushrooms recently and by preparing this Spinach & Mushroom Quiche, I was able to use it all up without any leftovers to be seen! The hearty spinach and mushroom mixture pairs up with a smooth and creamy egg base, with a sprinkling of crumbled bacon. It’s filling, delicious and makes for a nice light dinner with a side salad…

This recipe is pretty straightforward. The original called for using frozen spinach and canned mushrooms. Since I had only fresh spinach and mushrooms on hand, I adapted this recipe and even added crumbled bacon. The recipe also works well if you wanted to make mini quiche in a mini muffin pan. Also, if you wanted a completely meatless meal, omit the crumbled bacon.

Preheat oven to 375 degrees F (190 degrees C).

Prepare a pie plate with the pie crust and set set aside.

In a medium skillet, heat the olive oil over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in mushrooms and sauté until slightly caramelized. 

Once the mushrooms have caramelized (about 7-10 minutes), add the fresh spinach in small batches. They will wilt down quickly so you can add the entire amount slowly. Stir in the crumbled bacon.

Transfer the mushroom and spinach mixture into the prepared pie plate. Sprinkle 1/2 cup Cheddar cheese and crumble all the feta over the mushroom and spinach mixture. Season with salt and pepper.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pie crust over the spinach and mushroom mixture. 

Bake in preheated oven for 30 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15 minutes, until set in center. Allow to stand 10 minutes before serving.