Looking back at the few recipes I have published on this blog so far, I see quite a few of them are egg recipes. What can I say? Eggs are cheap, delicious and a great source of protein! I will often make my egg dishes without a crust to keep them healthier for everyday eating, but once in awhile, usually for dinner or Sunday brunch, I indulge. For some reason, quiche used to seem fancy to me & I assumed it was difficult to make. It is not. This combination is a favorite of mine and made from household staples but you can put just about anything in quiche, so adjust to your tastes or what you have in the house to use up.
Caramelized Onion, Cremini Mushroom & Spinach Quiche
1 pie crust (your favorite recipe or store bought)
1 Tbls Olive Oil
1 large red onion, sliced thin
8 oz cremini mushrooms, sliced
2 large handfuls spinach
4 oz cheese of choice, shredded (cheddar & Swiss are both delicious)
1/2 c milk
Salt & pepper to taste
1. Preheat oven to 375°. Press rolled pie crust into bottom of deep dish pie pan.
2. Heat olive oil in large frying pan over medium heat, add onions & cook until caramelized, stirring as needed.
3. Once onions are caramelized, add sliced mushrooms & cook until browned on both sides.
4. Add handfuls of spinach & heat until wilted & bright green.
5. Add veggies to pie crust.
6. Mix eggs, milk, salt, pepper & half off the cheese together.
7. Pour over veggies.
8. Top with remaining cheese.
9. Bake at 375° until firm in center & golden brown around the edges (about 40 minutes)
10. Cool slightly before eating