Spinach and Mushroom Quiche with Shiitake Mushrooms
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Ingredients for - Spinach and Mushroom Quiche with Shiitake Mushrooms

1. Prepared 9-inch single pie crust - 1
2. Butter - ¼ cup
3. Green onions, chopped - 1 bunch
4. Garlic, chopped - 3 cloves
5. Turkey bacon, cut into 1/2-inch pieces - 1 slice
6. Fresh spinach - 1 (9 ounce) bag
7. Shiitake mushrooms, sliced - 1 (3.5 ounce) package
8. Chopped broccoli florets - ½ cup
9. Shredded sharp Cheddar cheese - ¼ cup
10. Eggs, beaten - 4
11. Milk - ¾ cup
12. Sea salt - ½ teaspoon
13. Black pepper - ½ teaspoon
14. Shredded sharp Cheddar cheese - ½ cup

How to cook deliciously - Spinach and Mushroom Quiche with Shiitake Mushrooms

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Fit pie crust into a 9-inch pie dish.

3. Stage

Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in green onion mixture until fragrant.

4. Stage

Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.

5. Stage

Spoon vegetable mixture into pie crust.

6. Stage

Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into filling to combine.

7. Stage

Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into it comes out clean, about 10 more minutes.

8. Stage

Allow quiche to cool for 5 minutes before serving.