Name: Spinach Mushroom Quiche with Tarragon
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Egg, separated - 1; Water - 1 tablespoon; Prepared 9-inch single pie crust - 1; Eggs - 2; Milk - 1 cup; Canola oil - 2 tablespoons; Sliced fresh mushrooms - 1 (8 ounce) package; Chopped onion - ½ cup; Salt - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon; Fresh spinach, chopped - 1 (6 ounce) bag; Dried tarragon - ¼ teaspoon; Paprika - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Shredded white Cheddar cheese - 1 ¼ cups; Zucchini, thinly sliced into rounds - 1 small; Shredded white Cheddar cheese - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Mushroom Quiche with Tarragon

1. Egg, separated - 1

2. Water - 1 tablespoon

3. Prepared 9-inch single pie crust - 1

4. Eggs - 2

5. Milk - 1 cup

6. Canola oil - 2 tablespoons

7. Sliced fresh mushrooms - 1 (8 ounce) package

8. Chopped onion - ½ cup

9. Salt - ¼ teaspoon

10. Freshly ground black pepper - ¼ teaspoon

11. Fresh spinach, chopped - 1 (6 ounce) bag

12. Dried tarragon - ¼ teaspoon

13. Paprika - ¼ teaspoon

14. Cayenne pepper - ⅛ teaspoon

15. Shredded white Cheddar cheese - 1 ¼ cups

16. Zucchini, thinly sliced into rounds - 1 small

17. Shredded white Cheddar cheese - ¼ cup

How to cook deliciously - Spinach Mushroom Quiche with Tarragon

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.

3. Stage

Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.

4. Stage

Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.

5. Stage

Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.

6. Stage

Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.

7. Stage

Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.

8. Stage

Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.

9. Stage

Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.

10. Stage

Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.

11. Stage

Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.