We’re trying to eat healthier – honest! So this vegetarian meal is not only tasty … it’s ‘fairly’ healthy. Depending on certain variables – you decide!
1 Prepared pie crust for 9″ pie. (If you’re a wizard at pie crust – do it yourself. I’m most definitely NOT so I use the stuff from the refrigertated section in the grocery store where I can roll it out to whatever size pie dish I’m using. I like using a deep-dish pie plate for this!)
4 Large eggs
3/4 cup milk (I normally use skim milk but the other night all I had on hand was full-fat milk – from another recipe – so that’s what I used. It was awesome. Not so healthy tho!)
Pinches of salt & pepper
1/8 tsp nutmeg
10 oz bag fresh spinach, chopped a bit (we use a bunch more – as it cooks down fairly significantly and we’re using a deep-dish pie dish. If you’re using a ‘standard’ pie crust 10 oz is fine!)
8 oz sliced mushrooms (again … we use more!)
1/2 onion, sliced or chopped
1 – 2 tsp minced garlic (we do love our garlic!)
4 oz crumbled Feta cheese
8 oz. shredded swiss cheese, divided
Directions
Heat oven to 400F (200C)
Saute mushrooms & onions till just cooked. Add spinach & garlic and cook till spinach is completely wilted. Put mixture into a large bowl.
Whisk egg, milk, salt, pepper & nutmeg in another bowl.
Mix feta into the mushroom & spinach mixture, then dump it into the pie crust. Sprinkle 1/2 the swiss cheese on top, then pour in the egg/milk mixture trying to get it in evenly. Top with remaining swiss cheese.
Bake in preheated oven until the quiche is lightly puffed and browned. A toothpick in centre should come out clean. This should take about 40 – 50 minutes.
Let it set for 10 minutes +/-.
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