Shelly's Recipe

SPINACH AND MUSHROOM QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1 (9 inch) unbaked deep dish pie crust
2 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
8 oz fresh mushrooms, drained
2 pounds fresh baby spinach
4 oz feta cheese, crumbled
1 (8 ounce) package shredded Cheddar cheese
1/4 cup crumbled cooked bacon
4 eggs, beaten
1 cup milk
salt and pepper to taste

Preheat oven to 375 degrees.

Prepare a pie plate with the pie crust and set set aside.

In a medium skillet, heat the olive oil over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in mushrooms and saute until slightly caramelized.

Once the mushrooms have caramelized (about 7-10 minutes), add the fresh spinach in small batches. They will wilt down quickly so you can add the entire amount slowly. Stir in the crumbled bacon.

Transfer the mushroom and spinach mixture into the prepared pie plate. Sprinkle 1/2 cup Cheddar cheese and crumble all the feta over the mushroom and spinach mixture. Season with salt and pepper.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pie crust over the spinach and mushroom mixture.

Bake in preheated oven for 30 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15 minutes, until set in center. Allow to stand 10 minutes before