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Spinach and Mushroom Quiche
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Quiche is packed with protein while giving your budget a break. Depending on how "deep" the deep-dish pie crust is, this recipe can make 2 quiche. The second one will freeze well once it's cooked.
Spinach Mushroom Quiche
1 pkg. frozen deep-dish pie crust
6 ea. eggs
1½ c. shredded cheddar cheese
1½ c. shredded mozarella cheese
½ c. milk
½ c. evaporated milk
1 c. chopped frozen spinach, thawed
½ c. chopped onion
1 c. sliced mushrooms
½ tsp. dried oregano
sea salt and pepper to taste
Preheat oven to 400 degrees. Saute onions and mushrooms in 1 tablespoon olive oil and set aside to cool. In a large bowl, combine eggs, cheeses, milks, vegetables, and spices. Pour into pie crust(s). Bake for 30 minutes, or until the center of the quiche is set. Remove from oven and serve.
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