Spinach Mushroom Quiche
Total preparation time: 20 min.
Serves: 6Ingredients:
- 10 oz frozen chopped spinach
- 1/8 teaspoon pepper
- 1/8 teaspoon horseradish
- 4 oz sour cream
- 1 prepared 9 inch pastry shell
- 1/2 lb sliced mushrooms
- 2 tablespoons butter
- 3 tablespoons grated parmesan cheese
- 2 oz grated cheddar cheese
- 4 eggs
- 1 1/2 cups half and half
- 1/8 teaspoon pepper
- 1/8 teaspoon nutmeg
Steps:
- 1. Defrost spinach completely
2. Drain and squeeze dry spinach
3. Place spinach in a bowl and blend in salt, pepper, horseradish, sour cream.
- 4. Roll out pastry shell and put in 10 inch quiche pan. Spread the mixture in the pastry shell
- 5. Saute the mushrooms in butter - drain and layer on top of the spinach mixture
6. Sprinkle with the parmesan cheese and then grated cheeses. You can cover and refrigerate quiche shells over night.
- 7. In the morning, beat the eggs and add the half and half, and other seasonings - beat until smooth
8. Pour the egg mixture into the pastry shell
- 9. Bake at 375 degrees in a preheated for 40 minutes or until the top is puffed up and browned and a knife inserted in the center comes out clean
10. Remove from the oven and let stand for 5 to 10 minutes to set.
11. Serves 5 or 6 depending on how big your want your pieces