Spinach and Mushroom Quiche
- 1 deep 9-inch pie shell or
- 9 x 9 baking dish
- Quiche Batter Ingredients
- 3 large eggs
- 1 egg yolk
- 1 1/2 cups whipping cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 pinch whole nutmeg, freshly grated
- Filling Ingredients
- 1 1/2 cups Gruyère cheese, grated
- 3 cups fresh spinach, packed
- 2 cups mushrooms, sliced
- 2 tsp. unsalted butter
- 2 tsp. shallots, chopped fine
- 1 tsp. garlic, chopped fine
Preheat oven to 360 degrees. Form raw pie dough in its pan, then prepare the pie dough for par-cooking by lining the dough with parchment paper and using pie weights or dried beans to keep the pie shape. Bake for 20 minutes. Remove pie weights and parchment paper.
Combine all batter ingredients in a mixing bowl. Use a wire whisk to whip batter until light and fluffy; about 3 minutes.
In a large skillet, add butter, garlic, shallots, mushrooms, and spinach. Cook for 2 minutes or until mushrooms are tender and spinach has wilted. Season with salt and pepper. Remove sautéed spinach and mushroom mixture from pan and rough chop on cutting board. Drain any excess liquid.
Place half of the grated cheese on the bottom of a baked pie crust and spread spinach and mushroom filling over cheese. Cover filling with remaining cheese. Pour batter over this top layer of cheese. Place on cookie sheet and bake at 360 degrees for 45 minutes. Remove from oven; let cool. Chill the cooked quiche overnight. Slice into desired portions. Place slices onto baking pan with 1 inch between each portion. Reheat for 5-8 minutes before serving.