Spinach and Mushroom Quiche with Shiitake Mushrooms

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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 381 Calories

Ingredients

• ¼ cup butter
• ¾ cup milk
• 4 eggs, beaten
• ½ cup shredded sharp Cheddar cheese
• 1 bunch green onions, chopped
• 3 cloves garlic, chopped
• ¼ cup shredded sharp Cheddar cheese
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 (9 ounce) bag fresh spinach
• 1 prepared 9-inch single pie crust
• 1 slice turkey bacon, cut into 1/2-inch pieces
• 1 (3.5 ounce) package shiitake mushrooms, sliced
• ½ cup chopped broccoli florets

Recipe Instructions

Step 1

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

Step 2

Fit pie crust into a 9-inch pie dish.

Step 3

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.

Step 4

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.

Step 5

Spoon vegetable mixture into the pie crust.

Step 6

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.

Step 7

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.

Step 8

Allow quiche to cool for 5 minutes before serving.