Description
This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.
Ingredients
- 1 prepared 9-inch single pie crust
- 4 eggs
- ¾ cup milk
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- ½ (10 ounce) bag fresh spinach
- 1 (8 ounce) package sliced fresh mushrooms
- ½ yellow onion, sliced
- ½ (4 ounce) container crumbled feta cheese
- ½ (8 ounce) package shredded Swiss cheese, divided
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Fit pie crust into a 9-inch pie dish.
- Gently combine spinach
- mushrooms
- onion
- and feta cheese in a bowl. Spread mixture in the prepared pie dish; top with 1/2 of the Swiss cheese.
- Whisk eggs
- milk
- parsley
- garlic
- salt
- black pepper
- and nutmeg in the bowl. Pour egg mixture evenly over filling
- swirling egg mixture in bowl to evenly distribute seasonings. Top with remaining Swiss cheese
- then place quiche on a baking sheet.
- Bake in the preheated oven until lightly puffed and browned
- 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 6