Easy as pie! Savory spinach mushroom quiche is ideal for brunches, weekday suppers and dairy holiday meals.
Spinach-Mushroom Quiche
Servings
6 Servings
Ingredients
- 1 10-inch baked pie shell
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 2-ounce can of sliced mushrooms, drained
- 1 cup grated Swiss cheese
- 1/2 cup grated cheddar cheese
- 1 cup half and half
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 350 F.
- Spread Swiss cheese on the bottom of a pie shell. Arrange the spinach and mushrooms on top of the cheese. Sprinkle with cheddar cheese.
- Beat the eggs in a small bowl. Add the half and half and additional seasonings.
- Pour over the spinach and mushrooms. Bake at 350 for 45 minutes or until the quiche is set. Serve warm.
- Contributed by:FELISA BILLET
This was WAY too salty for me. If I make it again, I would skip the salt entirely. It doesn’t need it with all that cheese.