Spinach Mushroom Quiche

10 Jan

 

Since pie crusts come 2 in a package, I had 1 crust I left from when I made Sweet Potato Pie at Thanksgiving time.  I wanted to come up with a way to use some of the spinach I got in this week’s Bountiful Baskets, so I decided a quiche would be perfect.  I’ve made quiche a lot of different ways, but also wanted to use up some ingredients in my fridge, so I used parts of a few different recipes I’ve used in the past.  This is a great, versatile dish.  If you feel like adding meat, add in some cooked crumbled bacon, or cooked diced ham.  If you would like to make this gluten-free or don’t like pie crust, omit the crust, lightly grease a deep dish pie pan, and pour filling directly into the pan.  The amount of cook time should remain the same, but you may want to check it earlier just in case.

 

Spinach Mushroom Quiche
Serves 6

What you need:

4 tablespoons butter or margarine
1 cup chopped onion
1 cup diced mushrooms
2 cups chopped spinach
4 eggs
1 cup small curd cottage cheese
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 9 in refrigerated pie crust

How to make it:

Preheat oven to 350 F.

In a large skillet, melt butter.  Add onions and cook until soft and translucent.  Add mushrooms and spinach, cook until mushrooms soften and spinach is wilted.  Set aside.

Meanwhile, in a large bowl, beat eggs.  Stir in cottage cheese, mozzarella cheese and spices.  Add the spinach mixture and stir.

Place pie crust in a 9 in deep dish pie pan.  Pour in the filling.  Place in preheated oven and cook for 40-50 minutes, or until a knife inserted in the center comes out clean.

2 Responses to “Spinach Mushroom Quiche”

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  1. Weekly Meal Plan: 1/8/12 – 1/14/12 « My Gems of Parenting - January 12, 2012

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  2. Weekly Meal Plan: 1/8/12 – 1/14/12 « My Gems of Parenting - January 12, 2012

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