This spinach and mushroom quiche recipe is quick and easy to prepare with a store-bought pie crust. This particular spinach quiche recipe does include cheese and also calls for bacon. If you skip the bacon, it becomes a vegetarian recipe. You can substitute in another vegetable or your favorite vegetarian meat product if you are not a meat eater. Spinach mushroom quiche is rich in protein and flavor and is perfect for lunch or dinner.
1 9-inch quiche
4 beaten eggs
1 ½ cups of light cream
6 slices of bacon (or your favorite meat substitute)
¼ tsp ground nutmeg
½ tsp pepper
1/2 tsp salt
2 cups of freshly chopped spinach
2 cups of freshly chopped mushrooms
½ cup chopped onions
1 cup of shredded Swiss cheese
1 cup of shredded cheddar cheese
1 9 inch deep dish pie crust
1. Preheat your oven to 400 degrees.
2. Turn on the stove burner to medium, and cook up the bacon in a skillet. When the bacon is evenly and thoroughly cooked to your satisfaction, drain and crumble it. Set aside the crumbled bacon.
3. Get a large bowl, and beat your eggs. Add in the cream, salt, pepper and nutmeg.
4. Cook the spinach, mushrooms and onions in the skillet. Wait until the vegetables are soft, but make sure the onions don’t get soggy.
5. Now, get your bacon and stir that in as well as the spinach, onions and mushrooms. Add the Swiss and cheddar cheese—3/4 cup of each. Stir some more. When the mixture is even, place it inside the pie crust. Top it with the rest of the cheese.
6. Place the pie crust inside the oven and bake it for 35 minutes at 400 degrees. When the quiche looks bubbly and is lightly brown, it is ready to serve.
Servings : 4
Ready in : 50
Course : Main Course, Snack
Recipe Type : Dinner, Lunch, Vegan Recipes