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SPINACH
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Spinach Mushroom and Onion Quiche
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Spinach Mushroom and Onion Quiche Filling for one 9 inch pie shell
2 large eggs + 2 separated yolks
1 C. Whole milk
1 C. Cream
1 tsp. Salt
1 generous Cup grated cheese (I like creamy and mild like Havarti or Gruyere mixed with a sharper Cheddar or pepper Jack for heat)
½ -1 lb. Spinach
1 TBS butter
½ small Onion (Diced)
¾ lb. Wild Mushrooms (Sliced) Morels are ideal and abundant right now!
Bring eggs and dairy to room temp.
In a large saucepan, cook onion in 1 TBS butter over medium heat for about 7 minutes. Add sliced mushrooms and cook until most liquid has disappeared. *If your crust needs to be pre-baked, fire it now. *
Add cleaned Spinach to Mushroom mixture. Cook Spinach until there is no longer liquid in the bottom of the pan.
Wisk Milk, Eggs, Cream and Salt together. Spread Cheese on the bottom of your warm Crust. Evenly distribute Spinach over the cheese. Gently pour egg mixture over other ingredients.
Bake at 375 on low oven rack until light golden brown and set but jiggly in the middle. A knife inserted 1” from the edge should come out clean. Approx. 30-35 minutes.
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