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This recipe is so simple to make and tastes delicious.
20 minutes Prep Time. 45 minutes Cook Time
You will need:
- 2 deep dish pie crusts
- 4 oz. crimini mushrooms, diced
- 1 medium onion, diced
- 4 eggs
- 3 cloves garlic, minced
- 12 oz. shredded pepper jack cheese
- 9 oz. organic baby spinach
- 1/4 c. butter
- 4 oz. half and half
- salt & pepper – to taste
Preheat the oven to 375 degrees.
Begin by sautéing the onions and garlic in the butter in a large pan over medium-high heat. About 5 minutes or until onions begin to brown.
Add mushrooms and 3/4 of the cheese to the onions. Stir to combine.
Once the cheese begins to melt, add spinach.
Begin string in the spinach leaves until they combine with the onion mixture. You may need to add the spinach in small batches at first.
Once everything is combined, add salt & pepper, stir, and reduce heat to low. Then, in a large bowl, combine eggs and half and half. Wisk together and add salt and pepper.
Pour the onion mixture into the pie shells.
Next, add the egg mixture to the top of the onion mixture and gently shake it from side to side to help the egg infuse with everything.
Put your pies into the oven and set a timer for 15 minutes. After 15 minutes, add the remaining 1/4 cheese to the top of your pies. Then bake for an additional 35 minutes
Remove from the oven and allow to cool and set.
Then serve and enjoy! This quiche tastes great with tobasco and a tall glass of orange juice!
