Spinach/Mushroom Quiche

Spinach:Mushroom Quiche.doc273 KB
8 oz. white mushrooms, cleaned and sliced
3 green onions, whites and light green chopped
1 pkg. frozen chopped spinach, thawed and drained
1/3 cup pine nuts, toasted
1 & 1/4 cup Gruyere cheese, grated (reserve 1/4 cup for topping)
1 & 1/4 cup Parmesan cheese, grated (reserve 1/4 cup for topping)
1 box of 2 refrigerated pie crust
5 eggs (reserve 1 egg for pie crust edges)
1 cup milk
1 cup heavy whipping cream
2 Tbs. butter


  1. In a large pan, saute mushrooms in butter until tender. Add green onions and saute more. Add thoroughly drained spinach and mix well.
  2. Pour mixture to a medium sized mixing bowl and let cool.
  3. In another mixing bowl, whisk four eggs. Add both cream and milk and mix well.
  4. Unroll both pie crusts and trim about 1/4 of each off. Place both cut ends together and press seems together forming one large pie crust.

  5. Lay evenly over a greased 8 x 8 (square) baking dish and press crust down into dish. Crust may fold over edges some. (adjust edges to your liking)
  6. Mix 1 cup of Gruyere cheese and 1 cup of Parmesan cheese with spinach mixture. Add salt/pepper to taste.
  7. Pour spinach/cheese mixture into pie crust.
  8. Sprinkle toasted pine nuts over spinach.
  9. Pour egg mixture on top of pine nuts.
  10. Top dish with extra cheese you have left. (about 1/2 cup)
  11. Whisk one egg and lightly brush pie crust edges for a glistening finish.
  12. Bake @ 425 degrees F for 15 minutes. then lower heat to 325 degrees F and bake for an additional 30 min. (test quiche with a toothpick inserted into center - if it comes out dry, quiche is done) 
  13. Let quiche rest for 5 - 10 minutes before serving.  

*can make this recipe in a regular sized deep dish pie plate using 1 pie crust.