Recipe as you Requested

EASY!  DELICIOUS!  EVERY TIME!  NO FAIL! 

Spinach is the most labor intensive one, and is still easy! Even kale is wonderful. I usually use left over meats and vegetables so it is even simpler to make. You don't even have to put anything in it! My mother used to make a "cheese soufflé" with no crust which was similar.

     Quiche

noun

1. a pie-like dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients such as vegetables, seafood or ham.

Spinach Quiche

• 1 Prepared pie crust
• 1 (10 oz) box frozen spinach
• 8 oz fresh mushrooms, sliced
• 1 teaspoon minced garlic (or chopped roasted)
• 4 large eggs
• 1 cup whole milk
• 1/3 cup grated parmesan cheese
• 1 cup shredded cheese (I used x sharp cheddar + mozzarella)

Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.

Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.

While the pie crust is pre-baking for 8 minutes, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.

Kale

Kale

Spinach and Chicken

Spinach and Chicken