Transformed Spinach Mushroom Quiche

This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 334 Calories

Ingredients

• ½ teaspoon salt
• 4 eggs
• ¾ cup milk
• ⅛ teaspoon ground nutmeg
• ½ teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh parsley
• ½ yellow onion, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 prepared 9-inch single pie crust
• ½ (4 ounce) container crumbled feta cheese
• ½ (10 ounce) bag fresh spinach
• ½ (8 ounce) package shredded Swiss cheese, divided

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Fit pie crust into a 9-inch pie dish.

Step 3

Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.

Step 4

Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.

Step 5

Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.

Step 6

Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.