CHEESY SPINACH AND MUSHROOM QUICHE

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Prep 20 m Cook 35 m Ready In 1 h

“After trying multiple spinach recipes throughout the years, this one is my conglomeration with personal taste additions. Savory and delicious using primarily fresh ingredients. A new family favorite. Shiitake mushrooms can be substituted for other varieties. Broccoli can be omitted per personal taste.”

Ingredients

1 prepared 9-inch single pie crust

1/4 cup butter

1 bunch green onions, chopped

3 cloves garlic, chopped

1 slice turkey bacon, cut into 1/2-inch pieces

1 (9 ounce) bag fresh spinach

1 (3.5 ounce) package shiitake mushrooms, sliced

1/2 cup chopped broccoli florets

1/4 cup shredded sharp Cheddar cheese

4 eggs, beaten

3/4 cup milk

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 cup shredded sharp Cheddar cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Fit pie crust into a 9-inch pie dish.

Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.

Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.

Spoon vegetable mixture into the pie crust.

Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.

Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.

Allow quiche to cool for 5 minutes before serving.

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