Spinach and Cheese Quiche
Nothing says Easter Brunch more than a classic quiche. This Spinach and Cheese Quiche is so delightful and delicious!
Ingredients
Instructions
Preheat oven to 350°F.
If your frozen spinach is not already thawed, thaw it in the microwave per 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 of butter, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until soft, about 5 minutes.
In a separate bowl, whisk the eggs, milk, and parmesan cheese together until combined. Sprinkle with a pinch of salt and pepper. Set aside.
Blot and squeeze the rest of the water out of the thawed spinach.
Spread spinach in the pie crust. Add the cooked mushrooms and shredded cheese. Pour the egg mixture on top.
Bake the quiche until the center is just about set, about 50-60 minutes.
Cool for 15 minutes before slicing and serving.
