Spinach Mushroom Quiche with Tarragon

A luscious spinach and mushroom quiche flavored with tarragon is rich with white Cheddar cheese.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 387 Calories

Ingredients

• 2 eggs
• 1 cup milk
• 1 tablespoon water
• 1 egg, separated
• 2 tablespoons canola oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 prepared 9-inch single pie crust
• 1 (6 ounce) bag fresh spinach, chopped
• 1 small zucchini, thinly sliced into rounds
• 0.25 teaspoon salt
• 0.25 teaspoon paprika
• 0.5 cup chopped onion
• 0.125 teaspoon cayenne pepper
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon dried tarragon
• 1.25 cups shredded white Cheddar cheese
• 0.25 cup shredded white Cheddar cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.

Step 3

Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.

Step 4

Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.

Step 5

Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.

Step 6

Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.

Step 7

Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.

Step 8

Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.

Step 9

Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.

Step 10

Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

Step 11

Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.