Spinach and mushroom quiche
1 pkg frozen chopped spinach, thawed and liquid squeezed out
1/2 pkg (4 oz) mushrooms, chopped
2 cloves garlic
1 cup milk (I used 1/3 heavy cream and 2/3 skim milk, because I needed to use up the heavy cream, but use what you have)
1/2 cup-1 cup mozzarella cheese (or shredded cheese of your choice)
parmesean cheese, for sprinkling on top
1 pie crust.
You'll need these
Blind bake your pie crust at 375 for about 20 minutes.
This picture should be rotated the other way. It is a pie crust filled with pie weights for blind baking. (I use dried black beans as pie weights--just don't try to cook them after!)
While this is baking, saute the mushrooms and garlic, adding the defrosted spinach when the mushrooms are nearly done. Season with salt and pepper.
Saute it up!
Mix up 5 eggs and milk.
Can't make quiche without breaking eggs.
Add cheese to egg and milk mixture.
Remove crust from oven. Add mushrooms and spinach.
Pour eggs on top. Sprinkle with parm.
Turn oven down to 350 and return quiche to oven.
Bake about 30 minutes or until center is set; Eat up!