Savory Mushroom and Spinach Quiche
Whether you are hosting a large brunch or small brunch for friends or family, my Savory Spinach and Mushroom Quiche will be enjoyed by all.
Ingredients
- 2 pie crusts homemade or store-bought
- 1 tbsp. olive oil extra virgin
- 1 tbsp. butter unsalted
- 1 lb baby portobello mushrooms sliced
- 2 large shallots chopped
- 2 large garlic cloves minced
- 1 tbsp. dried thyme
- 2-3 cups baby spinach
- 1 dozen eggs beaten
- 1 10.5 oz. can cream of mushroom soup
- 2 cups parmesan cheese grated
- salt to taste
- pepper to taste
- egg wash mix 1 egg with with 2 tbsp. water
Instructions
- Preheat oven to 375°.
- Prepare pie dishes: roll out pie dough and line the bottom and sides of (2) 9-inch pie dishes. Dock the bottom of the pie crust (poke holes with the tines of a fork). Trim crust edges and create fancy design around pie crust with a fork (optional). Place both pie dishes in the refrigerator until needed.
- In a large skillet, heat olive oil and butter on medium heat.
- Add shallots and garlic to skillet and sauté for 1-2 minutes. Add mushrooms and thyme, toss with shallots and garlic, and increase stove temperature to medium high. Sauté until mushrooms are tender, about 8 minutes.
- Add spinach to skillet and sauté with mushrooms until wilted, 6-7 minutes. Season with salt and pepper, to taste. Set mixture aside to cool.
- In a large mixing bowl, combine beaten eggs, cream of mushroom soup, parmesan cheese, and a pinch of salt and pepper.
- Remove pie crusts from refrigerator. Divide cooled mushroom mixture between the two pie dishes. Pour egg mixture over both pies. Brush pie crust edges with egg wash.
- Bake both quiches in the center of the oven for 35-40 minutes, or until eggs are firm and crust becomes brown and flaky. Cool before cutting into slices. Enjoy!
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