Spinach and Mushroom Quiche with Shiitake Mushrooms recipe
All Recipes Breakfast and Brunch Recipes Eggs Quiche
Ingredients
- 1 prepared 9-inch single pie crust ¼ cup butter 1 bunch green onions, chopped 3 cloves garlic, chopped 1 slice turkey bacon, cut into 1/2-inch pieces 1 (9 ounce) bag fresh spinach 1 (3.5 ounce) package shiitake mushrooms, sliced ½ cup chopped broccoli florets ¼ cup shredded sharp Cheddar cheese 4 eggs, beaten ¾ cup milk ½ teaspoon sea salt ½ teaspoon black pepper ½ cup shredded sharp Cheddar cheese
Nutrition Info
- 380.6 caloriescarbohydrate: 21.9 gcholesterol: 164 mgfat: 27.2 gfiber: 3.5 gprotein: 13.7 gsaturatedFat: 12.1 gservingSize: -sodium: 574.5 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Spinach and Mushroom Quiche with Shiitake Mushrooms
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Fit pie crust into a 9-inch pie dish.
Melt butter in a large skillet over medium heat, cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
Stir spinach, shiitake mushrooms, and broccoli into green onion mixture, cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
Spoon vegetable mixture into the pie crust.
Beat eggs, milk, sea salt, and black pepper together in a bowl, pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
Bake in the preheated oven for 15 minutes, sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
Allow quiche to cool for 5 minutes before serving.