Spinach Mushroom Quiche Rachael Ray Every Day While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. season the egg mixture with salt and pepper. blot and squeeze all the water out of the strained spinach into a kitchen towel. make sure to remove all water from the spinach. remove the pie crust from the oven after 8 minutes. Gently place in a 9 inch pie pan. sprinkle 1 cup of the cheddar cheese on top of the crust. in a large skillet, heat 2 tablespoons of olive oil over medium high heat. add mushrooms and cook 6 8 minutes until softened. after 3 4 minutes, add spinach to the skillet. add spinach after three minutes.
Easy Spinach Quiche Ready In Under 1 Hour Fit Foodie Finds Reduce to medium and add the onion, garlic, oregano, ¼ teaspoon of the kosher salt and pepper. cook 4 to 5 minutes, until mushrooms and onion are tender. set aside. make the filling: in a medium bowl, whisk together the eggs, milk, cream, dried mustard, ¾ teaspoon of the kosher salt, and several grinds black pepper. Preheat oven to 400 degrees f. heat oil in a large skillet over medium heat. when oil is hot, add sliced mushrooms. cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. add garlic and cook for an additional minute. add spinach and cook, tossing continuously, until wilted, about 2 minutes. Drain on some kitchen paper. wash and pat dry the spinach leaves. 8. arrange all your ingredients in the pastry case, i do it in layers, adding mushrooms first, then a sprinkling of cheese, then the spinach leaves, finishing with a layer of mushrooms and then tomatoes. add the remaining cheese to the egg mixture. 9. Preheat oven to 350 degrees fahrenheit and lightly grease a 9 inch deep dish pie plate. heat olive oil in a large skillet over medium high heat. add in onion and mushroom and saute until softened, about 5 to 7 minutes. add in garlic and cook 1 minute more. turn off heat and stir in spinach, feta, and cheddar cheese.
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