Mary Moon, she’s a vegetarian.

Oh yeah, I am a vegetarian now.


Yeah right. You know that I love my meat (remember Boeuf Bourguignon?), but lately I feel like I have been overdoing it a tad. There has just been a lot of go-go-go in my life, so I decided to do another Meat-free week this week. I did one (here) a few months back and it is a great way to get me off meat for a while and it gives me the chance to try recipes that I usually wouldn’t.

That’s where the Spinach and Mushroom Quiche comes in. My mother used to make the sickest Ham ‘n Cheese quiche when I was younger and I remember loving quiche night, but as far as my cooking goes… a quiche is few and far between. Well, not anymore! I forgot how nice it is to pop it in the oven, take a slice, pop it in the fridge. Dang, I am going to start making these more often.


Mmm. So delicious.

I started by sauteing mushrooms in a little butter.

While the mushrooms were sauteing, I cracked 3 eggs into a bowl and added in milk…

and salt. Can you tell that I wasn’t in the mood to measure?

Then whisk.

Continuing on with the no-measure theme, I added in about 1 cup of shredded Mozzarella. You could use any cheese that you have on hand, but I love a mild cheese like the Moz.

Then whisk.

Once I was finished with my egg mixture, my mushrooms were ready.

So, I patted out my pie crust. If you are awesome and make your own, go ahead. If you are lazy (and it is like 9 p.m.) pull a pre-made one out of the fridge.

Then, using softened butter, rub a little on the bottom of the pie crust.

Sprinkle the crust with chopped green onions.

Add the mushrooms.

And then some spinach.

I used frozen spinach that I had thawed out previously and sprinkled it on top of the mushrooms.

I topped all of that jazz with an even sprinkle of cheese.

And then added my egg mixture to the top.

Then, I popped that sucker into the oven at 400 degrees for 15 minutes. After 15 minutes, I decreased the heat to 325 and let the quiche finish cooking for another 40 minutes or so.

Yum. Look at that browned cheese! To be honest, I was starving. Like I said, it was about 9 p.m., I had no business making dinner that late. I am a 7:30 eater. And well, I just couldn’t wait one more second for my dinner to be ready. So I popped it under to broiler after 30 minutes on 325 to brown the cheese so I could eat.

I should have waited for it to cool off, but I couldn’t. Bf was tsk tsking me for being so hasty.

But, in my hast, I snapped a photo and I am so glad I did. I want to remember this recipe. I want to remember that a quiche is the way to go. You could cut back on the cheese, change the cheese, add meat (gasp!) and make this dish truly your own.

Mushroom and Spinach Quiche

3 eggs

1 cup milk

1/2 tsp salt

1 1/2 cup shredded cheese (I used Mozzarella)

2 green onions

8 oz. sliced mushrooms, sauteed in butter

10 oz. frozen chopped spinach, defrosted and squeezed dry

1 pre-prepared pastry shell (homemade or store bought)

Preheat oven to 400.

Saute mushrooms in butter.

Whisk together eggs, milk, and salt. Whisk in 1 cup of cheese. Set aside.

Brush the bottom of the pie crust with a little softened butter and sprinkle the crust with green onion, spinach, and the rest of the cheese. Pour the egg mixture into the pie shell.

Bake for 15 minutes at 400. Decrease the temp to 325 and bake for another 40 minutes. When you can stick a knife in it and it comes out clean… its ready!

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