Amy Kushnir of My Texas Today prepared Spinach and Mushroom Quiche on News 8 Daybreak Saturday, April 27.
- 8 oz. white mushrooms, cleaned and sliced
- 3 green onions, whites and light green chopped
- 1 pkg. frozen chopped spinach, thawed and drained
- 1/3 cup pine nuts, toasted
- 1 & 1/4 cup Gruyere cheese, grated (reserve 1/4 cup for topping)
- 1 & 1/4 cup Parmesan cheese, grated (reserve 1/4 cup for topping)
- 1 box of 2 refrigerated pie crust
- 5 eggs (reserve 1 egg for pie crust edges)
- 1 cup milk
- 1 cup heavy whipping cream
- 2 Tbs. butter
- In a large pan, saute mushrooms in butter until tender.
- Add green onions and saute more.
- Add thoroughly drained spinach and mix well.
- Pour mixture to a medium sized mixing bowl and let cool.
- In another mixing bowl, whisk four eggs. Add both cream and milk and mix well.
- Unroll both pie crusts and trim about 1/4 of each off. Place both cut ends together and press seems together forming one large pie crust.
- Lay evenly over a greased 8 x 8 (square) baking dish and press crust down into dish. Crust may fold over edges some; adjust edges to your liking. *
- Mix 1 cup of Gruyere cheese and 1 cup of Parmesan cheese with spinach mixture. Add salt/pepper to taste.
- Pour spinach/cheese mixture into pie crust.
- Sprinkle toasted pine nuts over spinach.
- Pour egg mixture on top of pine nuts.
- Top dish with extra cheese you have left. (about 1/2 cup)
- Whisk one egg and lightly brush pie crust edges for a glistening finish.
- Bake at 425 degrees F for 15 minutes, then lower heat to 325 degrees F and bake for an additional 30 minutes. Test quiche with a toothpick inserted into center; if it comes out dry, quiche is done.
- Let quiche rest for 5 - 10 minutes before serving.
* You can make this recipe in a regular size deep dish pie plate using one pie crust.