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October 1, 2014

spinach quiche

Happy October! Eee! Halloween is coming, are you as excited as I am?

Through a weird but pretty boring series of events, I keep ending up with pie crusts. Resisting the urge to just make pies that will surely be consumed over a very short period of time, I've been using these crusts to make quiche. Quiche is a pretty flexible dish in that you can pretty much add whatever you want to it. Based off this recipe from, here's my variation:

Ingredients //

  • 2 nine inch pie crusts
  • 1 stick of butter (1/2 cup)
  • 1 teaspoon minced garlic
  • 1 small white onion, diced
  • 5 large crimini mushrooms, diced
  • 2 roma tomatoes, diced
  • 1 package frozen cut spinach (10 oz.)
  • 3/4 cup goat feta cheese, crumbled
  • 1 cup cheddar cheese, shredded
  • Salt & pepper
  • 4 eggs
  • 1 cup milk

Directions // 

  1. Preheat oven to 375°.
  2. In a pan, melt butter over medium heat. 
  3. Saute the onion & garlic in the butter until lightly browned, or about 7 minutes. 
  4. Stir in mushrooms, spinach, tomatoes, feta cheese, & cheddar cheese. 
  5. Season with a dash of salt & pepper. 
  6. Spoon mixture into both pie crusts equally.
  7. In a bowl, whisk together the eggs & milk. Season with a dash of salt & pepper. 
  8. Pour the milk/egg mixture into the two pie crusts equally, allowing the milk/egg mixture to combine with the spinach mixture. 
  9. Bake for 50-55 minutes. The quiches are done when they are set in the center.
  10. Allow to sit for 10 minutes before serving. 

Quiche keeps well in the fridge for at least a week, but if you're the type of person who really plans ahead, it also freezes well. 


Related // Looking for something sweet to put in a pie crust? Make blueberry cheesecake!

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