I’ve got a great recipe to share with you all today! Actually, it’s super-great because it’s versatile; it’s perfect for any meal!
My quiche experiment got me thinking about what other ingredients might pair well together.
It should come as no surprise to anyone that I have trouble getting enough veggies (I’m a sweets girl, after all!). So, I decided to combine two of my favorite vegetables – spinach and mushrooms (although I guess mushrooms aren’t technically a vegetable?!) – to create this quiche!
Spinach, Mushroom, and Feta Quiche
- 1 store-bought pie crust
- Two huge handfuls of spinach (accurate measurement right there!)
- 1 small container of mushrooms, chopped (any variety will do)
- 1 tbsp. olive oil
- 3/4 c. milk
- 1/2 c. heaving whipping cream
- 1/2 c. feta cheese (I used a tomato/basil feta I found at Wegman’s, but again, any variety would work.)
- 3 large eggs
- Salt and pepper to taste
- Preheat oven to 350* and bake the pie crust for 10 minutes.
- As the pie crust is baking, sauté the mushrooms in the olive oil. Then, add the spinach and cook over low heat until spinach is wilted.
- Remove the pie crust from the oven, and top with the mushroom/spinach mix. Top with the feta cheese.
- Whisk together the milk, heavy whipping cream, eggs, and salt and pepper. Pour mixture over the pie crust.
- Bake for 25-30 minutes.
I made this for dinner, then enjoyed a piece for leftovers at lunch. It’s also a great breakfast! Come to think of it, this would be great to make at the beginning of the week and have on-hand for quick, healthy breakfasts.
Do you ever make quiche? What are some of your favorite quiche ingredients?