Mushroom and Spinach Quiche with Fontina
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Mushroom and Spinach Quiche with Fontina
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 tbsp butter
- 6 oz button mushrooms sliced
- 2 cups spinach baby, chopped
- 1 garlic clove, minced
- crushed red pepper flakes pinch, to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 1 pie crust store bought or homemade
- 5 egg whisked very well
- 1½ cups milk whole
- 1 cup fontina cheese shredded
Instructions
- Preheat the oven to 400 degrees.
- Heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 7 minutes.
- Add the chopped baby spinach, minced garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
- Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the mushrooms, spinach, and some of the shredded fontina cheese in the bottom of the pie.
- Add the well-whisked egg mixture.
- Sprinkle with the remaining mushrooms, spinach, and cheese on top.
- Carefully place into the oven and bake for 15 minutes then reduce the heat to 375 and continue to bake for 25-30 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook.
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
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