Mushroom and Spinach Quiche
Serving Size: 6
1 pie crust (9 inch) -- pre baked
1 tablespoon butter
1/2 medium onion -- chopped
8 ounces sliced mushrooms -- grated
10 ounces frozen spinach -- chopped, thawed
2 large eggs
2 large egg yolks
1 1/4 cups milk
1/4 teaspoon sea salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
In a large skillet melt 1/2 of the butter and sauté onion until soft, remove
and sit aside. Add remaining butter and sauté mushroom until they are cooked
down and lightly brown. Add the onions and spinach and heat all mixing all
ingredients together. Spread over pie crust.
In a large bowl, beat the eggs, yolks, and milk. Add the remaining ingredients
and whisk to combine. Pour into the prepared crust and bake until the custard
is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35
minutes. (Cover the edges of the crust with foil to keep it from burning)
Remove from the oven and let cool on a wire rack for 15 minutes before serving.
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