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Cheesy Spinach Mushroom Tomato Quiche | aberdeenskitchen.com

Cheesy Spinach Mushroom Tomato Quiche


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5 from 4 reviews

  • Total Time: 1 hour 10 mins
  • Yield: 4 1x

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

  1. Preheat the oven to 375˚F.
  2. Roll pie crust out to about 12 inches. Gently place in a 9-inch pie pan.
  3. Sprinkle 1 cup of the cheddar cheese on top of the crust.
  4. In a large skillet, heat 2 tablespoons of olive oil over medium high heat.
  5. Add mushrooms and cook 6-8 minutes until softened.
  6. After 3-4 minutes, add spinach to the skillet.
  7. Add spinach after three minutes. Sprinkle with a pinch of salt and pepper. Saute along with mushrooms until wilted.
  8. 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.
  9. Sprinkle with 3/4 of the goat cheese and the cherry tomatoes.
  10. In a medium mixing bowl, whisk together the beaten egg and milk and then pour over the filling.
  11. Sprinkle the remaining goat cheese and cheddar cheese on top.
  12. Bake in the oven for 1 hour or until egg is set. Cool for 2 minutes, serve warm.
  • Cook Time: 1 hour 10 mins
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