The new job has started, which means several things: I have to brush my hair early in the morning, Molly gets less cuddles throughout the day, and we are making some serious quickie meals.
At first glance quiche does not look quick, but if you’re like me and have a bunch of frozen pie shells in the freezer, this is a cinch to throw together!
Essentially, we just throw some cheese on a pie shell, fry up some Spring vegetables (right now I’m digging asparagus and leeks) and mix them with eggs and half and half, and throw everything in the pie shell and bake!
This recipe is fun too, because you can essentially do anything with it – broccoli and cheddar would be nice, or maybe a fried + mixed mushroom version. Whatever you want!
Wishing you all a fabulous week!
- 1/2 recipe pie crust (or 1 pie shell), chilled
- 1 (10 oz) box frozen spinach
- 1 tbsp extra virgin olive oil
- 8 oz. fresh cremini mushrooms, sliced
- 1 garlic clove, minced
- 4 large eggs
- 1 cup whole milk
- 1/3 cup grated parmesan cheese
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- Sea salt and fresh ground pepper
- Preheat oven to 350. Roll out pie crust to 1/8 inch thick, fit to 9 inch pie dish and crimp edges if desired. Chill un-baked pie crust until ready to use.
- Thaw frozen spinach and squeeze out all the water in paper towel. Set aside.
- In a large saucepan, heat the olive oil and sauté the mushrooms and garlic for 5-7 minutes until the mushrooms release all of their moisture and no more water remains on the bottom of the skillet. Season with salt and pepper.
- Pre-bake the pie crust for 8 minutes.
- While the pie crust is pre-baking, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
- When the pie crust is pre-baked, remove it from the oven and spread spinach on top. Add the cooked mushrooms and grated cheeses. Pour the egg mixture on top.
- Place pie dish on a rimmed baking sheet. Bake on the centre shelf of the oven for 45-60 minutes, or until the center is set and the top and crust are golden.
- Allow to cool slightly and enjoy warm or room temperature.
-Recipe adapted from Sally's Baking Addiction
-For the pie crust, try this recipe from the Pioneer Woman
-Can be stored tightly covered in the refrigerator for up to 4 days.
-Baked quiche freezes well for up to 2 months.