mushrooms + spinach + quiche recipe = love

i have a dirty love affair with quiche.  it's 'dirty' because i'd have quiche more often if i could...as long as it wouldn't add a few more pounds around my waistline or clog my arteries.  i'm a big fan of spinach and love mushrooms even more, so i was determined to create a recipe that would combine my love for vegetables and this pastry dish.  my vegetarian spinach mushroom quiche recipe is a healthier take on this typical brunch fare...and very easy to make.


spinach mushroom quiche

• 1/4 c. butter
• 3 cloves of garlic, finely chopped
• 1 medium onion, chopped (i used red, but it's your preference or whatever you have in stock)
• 3 c. fresh spinach, rinsed and chopped (pat dry completely before chopping)
• 2 c. fresh mushrooms, rinsed and chopped (i used baby bellas)
• 2 1/2 oz. crumbled feta cheese
• 1/2 c. shredded cheddar
• 1/2 c. gruyere & cheddar cheese mix, shredded (Trader Joe's sells this kind)
• 1/4 c. green onions, chopped
• salt and pepper to taste (i used 'everyday seasoning' for less sodium)
• 1 9-in. unbaked deep dish pie crust (i used Pillsbury brand found in grocer's frozen section)
• 2 eggs
• 1/3 c. low-fat milk

stir completely in pan after adding feta and cheddar cheeses

this TJ's mixture is one of my favorite:  it comes in blocks, so easy to slice or shred

shredded gruyere + green onions

pre-heat oven to 375 deg. F.  melt butter in a large pan over medium heat on stove top.  saute onion until golden and then add garlic.  add 'everyday seasoning' to taste.  stir frequently and heat for additional 5 minutes.  add spinach and mushrooms until entirely cooked.  stir in feta and cheddar cheeses until melted.  spoon spinach/mushroom mixture into pie crust.  beat eggs and mix in milk and green onions (NOTE: i added the green onions with the cheese topping and the onions got burned, so add in the egg mixture instead).  pour egg mixture on top of spinach mixture, making sure that egg mixture gets to the bottom crust.  mix lightly.  place pie crust on lower rack (~6-8 in. above bottom of oven) for 15 minutes.  add the shredded gruyere + cheddar cheese to top of pie.  bake for additional 30-40 minutes until cooked thoroughly and top is brown.  remove from heat and allow to cool for 15 minutes.  i like eating mine cold, so i have it sit in fridge overnight and then eat.  it also allows the crust to soak up any leftover liquid and become more firm.  another very similar recipe can be found in allrecipes.com's spinach quiche.