Vegetarian Quiche

I hear great things about my Quiche Recipe which has Goetta in it - it’s a fan fave, and you can’t go wrong. But I wanted to try and make one that was vegetarian that still tasted meaty. 

So here we have my mushroom and spinach quiche. It’s super easy and tasty. Enjoy!

Ingredients:

• 1 pie crust - uncooked
• 1 (8oz) container of crimmini mushrooms, chopped. 
• Cooking oil
• 3garlic cloves, minced
• Salt
• 1 (5oz) container of fresh baby spinach, chopped
• 6 eggs
• 1/2 cup half and half
• 1 Tblspn of Dijon mustard
• 1/2 tsp dried thyme
• Salt
• 4 oz jalapeño jack cheese - shredded
• 1 oz. feta cheese crumbles 
• 1oz shredded Parmesan 

Recipe:

1. Heat oven to 375. Place pie crust into pie pan and set aside. 
2. In a skillet on medium low heat cooking oil in pan. Add the mushrooms. Sauté for about 8 minutes stirring every once in a while. 
3. Add more cooking oil if the pan is dry. Add the garlic and sauté for just a minute. Season with salt and pepper. Stir. 
4. Add spinach and sauté for about 1-2 minutes. Add more salt and pepper. Then remove mixture from heat and let cool a bit. 
5. While cooling, in a bowl add eggs, cream, Dijon, salt, thyme. Whisk until combined. Stir in cheese. 
6. Fold in the spinach mixture slowly incorporating the spinach to the eggs. You don’t want to scramble the eggs. 
7. Pour into pie crust. 
8. Bake for 30-40 minutes or until the center springs back when touched. If it doesn’t you will have a soggy, soupy quiche which is a no no in my book. 
9. Let sit for a few minutes before cutting. And then enjoy!