Ok friends. It’s time to get real. When it comes to my quiche recipes, I’m seeing a pattern. Not only that I cook them in my cast iron skillet but that they have a significant amount of cheese. Apparently, I don’t enjoy a nice quiche without all. the. cheese. Take my Cheesy Broccoli Green Onion Quiche. Same “Cheesy” start to the name with the filling sandwiched between two delectable layers of cheddar and swiss cheese….yummm. Apparently, this is my quiche go-to and quite honestly, I’m perfectly fine with that. Who doesn’t love a cheesy quiche? If you’re like me, Cheesy Spinach Mushroom Tomato Quiche may just be your new favorite.
So quick super awesome thing: I’m FINALLY going to Comic-Con!!! I’ve never been and I’m beyond excited. Bought my Emerald City tickets back in the fall and the day has finally arrived! I remember I called Dan while on my lunch break “Babe do you wanna go to Comic Con!?? I can still buy tickets they’re not sold out yet!” “…..do I have to dress up?”???? We will not be participating in any cosplay, but I do have to make a serious decision. Perhaps you can help: Doctor Who, Harry Potter, or Game of Thrones t-shirt? I’m leaning towards my Doctor who t-shirt (Ten because obviously) but I’m just not sure….Thoughts??
OK so anyway, this Cheesy Spinach Mushroom Tomato Quiche. A few things:
1. I used a store bought pie crust….and it felt amazing. No soggy issues, rolled it a smidge to fit in the pan, quiche was done in an hour. I do have an easy pie crust recipe if you want to go straight up homemade, but I cheated for the sake of convenience and time, and it turned out marvelously.
2. Make sure to really drain the spinach and mushrooms after you cook them. Squeeze that spinach if you have to. Otherwise, it’ll add a lot of extra liquid and you’ll end up with a soggy quiche (gross).
3. It might not look like there’s enough filling before you top it with the eggs. Not to worry! It’ll poof up just right and you’ll have plenty of quiche.
My favorite thing about this Cheesy Spinach Mushroom Tomato Quiche? Obviously. The cheese. As previously discussed. Apparently, I love cheese so much I just can’t stop talking about it. This particular dish is chock full of freshly crumbled goat cheese, and shredded medium cheddar.
PS. Also awesome? Quiche works for pretty much every meal. Breakfast? Yup. Lunch? Definitely. Snack? Absolutely. Dinner too?? Add a side salad to it and you’re golden! Recipe in 3…2…Print
- 1 pie crust, homemade or store bought
- 4 ounces small white mushrooms, sliced
- 2 cups packed fresh baby spinach
- 4 ounces fresh goat cheese
- 1/2 cup grape tomatoes, halved
- 2 cups shredded cheddar cheese
- 4 large eggs, beaten
- 1½ cups milk
- ½ teaspoon fresh ground black pepper
- Preheat the oven to 375˚F.
- Roll pie crust out to about 12 inches. Gently place in a 9-inch pie pan.
- Sprinkle 1 cup of the cheddar cheese on top of the crust.
- In a large skillet, heat 2 tablespoons of olive oil over medium high heat.
- Add mushrooms and cook 6-8 minutes until softened.
- After 3-4 minutes, add spinach to the skillet.
- Add spinach after three minutes. Sprinkle with a pinch of salt and pepper. Saute along with mushrooms until wilted.
- Thoroughly drain mushrooms and spinach. Press down on the spinach to get as much liquid out as possible. Add in an even layer on top of the pie crust.
- Sprinkle with 3/4 of the feta cheese and the cherry tomatoes.
- In a medium mixing bowl, whisk together the beaten egg and milk and then pour over the filling.
- Sprinkle the remaining feta and cheddar cheese on top.
- Bake in the oven for 1 hour or until egg is set. Cool for 2 minutes, serve warm.