We have been having this dish a great deal over the summer as I discovered this great quiche recipe. The one listed below is a slight variation from one that I posted earlier (Spinach and Mushroom Quiche). This one has a little more dense, which we really like. I have played with this a bit and I think this variant is the one we are going to to more often. It still has lots of mushrooms - but I had to change the name a bit - don't I?
We have always had this for dinner - but it would be great anytime, especially for brunch.
Ingredients (serves 4-5)
1 Frozen deep dish pie crust
1 tbsp Olive oil
12 oz Mushrooms, sliced
2/3 cup Skim milk
5 Large eggs
10oz. package Frozen chopped spinach, thawed
2 whole Roasted red pepper (around 6-8 oz), diced
3/4 cups Swiss cheese (around 6 oz)
¼ tsp Black pepper (adjust to taste)
¾ tsp Kosher salt (adjust to taste)
1. Bake pie crust per directions. Then change the temperature to 400°F for the quiche.
2. In non-stick skillet over medium-high heat, add 1 tablespoon olive oil and cook mushrooms for around 5-7 minutes. Remove from heat.
3. In a large bowl, mix sautéed mushrooms with skim milk, eggs, spinach, roasted red peppers, cheese, black pepper and salt until well blended.
4. Place the pie crust on a Jelly Roll pan. Pour vegetable mixture into deep dish pie crust. Bake quiche 55-60 minutes until filling and crust are golden and knife inserted in center comes out clean. Let sit 5 minutes and then serve.