- 1 pie crust
- 1 (10 oz) box frozen spinach
- 8 oz fresh mushrooms, sliced
- 1 teaspoon minced garlic
- 4 large eggs
- 1 cup whole milk
- 1/3 cup grated parmesan cheese
- 1 cup shredded cheese
- salt & pepper, to taste
- Prepare the pie crust the night before to save yourself some time.
- Preheat oven to 350°F. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.
- Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.
- On a floured work surface, roll out the pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Using pie weights, pre-bake the pie crust for 9 minutes.
- While the pie crust is pre-baking, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
- Blot and squeeze the rest of the water out of the thawed spinach. After 9 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.
- Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 40 minutes – 1 hour. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.