Ingredients
Units
Scale
- 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
- 1 1/2 cups milk
- 1/2 teaspoon fresh ground black pepper
Instructions
- 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 goat 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 goat cheese and cheddar cheese on top.
- Bake in the oven for 1 hour or until egg is set. Cool for 2 minutes, serve warm.
- Cook Time: 1 hour 10 mins