Spinach & Mushroom Quiche

Quiche is a savory egg pie from the French cuisine. A popular item for brunch, and something that can be served cold or hot. With many variations from veggies, to meats, this brunch classic is always a hit at parties.

I shared my breakfast prep one morning in my Instagram stories and received so many messages asking for the recipe. One of my favorite combos is spinach and mushroom with cheese. A good friend and amazing cook, Inass and her mother who's an amazing pastry chef in Lebanon, introduced me to their Swiss and feta variation a couple years ago. Since then I’ve been hooked! The combination of the cheese to egg ratio really made it over the top for me, as I'm not a fan of super eggy quiches (if that makes sense). A versatile recipe that works with any combination.

Here’s my take on a French classic that’s not only a favorite in our home for brunch but also for dinner, year round!

Ingredients:

1 tbsp butter or oil 1 clove garlic mashed 10 oz frozen chopped spinach or 1/4 lb fresh chopped 1 bunch green onions or 1/4 lg onion 4.5 oz mushrooms 4 eggs 1/2 c. swiss cheese

1 cup feta 3/4 cup milk Salt/pepper 1/4 tsp or more red crushed flakes frozen pie crust (optional)

Method:

  • Sauté garlic, onions, spinach and mushrooms in butter or oil.

  • Cook until liquid from veggies evaporate and veggies shrink.

  • On the side whisk 4 eggs, milk, salt/pepper, red pepper and the cheeses.

  • Let the veggies cool a little then mix with egg mixture.

  • Spray a pie dish or pan of choice and add the quiche mixture.

  • Bake on 350'F for about 30 mins.

  • If you choose to use a frozen pie crust: bake the pie crust for 5 to 7 mins then pull out.

  • Pour the batter in and stick back into oven for 30 to 45 mins to bake.

Notes:

  • You may use your choice of cheese and veggies.

  • Pepper jack cheese or goat cheese is also delicious with spinach and mushrooms

  • sundries tomatoes and roasted peppers are a great veggie option.

  • Cheddar, broccoli and shredded chicken is a great combo as well.

  • You may sauté your veggies and whisk your egg mixture the night before, storing them separately in airtight containers for a quick mix and bake in the morning.

  • This mixture works well in cupcake form for individual bites or for meal prep!

  • Whole Foods has a vegan frozen pie crust, Marie Callendars also has a frozen pastry pie shell that is animal product free in the frozen section of most grocery stores.

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