For this easy Quiche, buy:
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 package of button mushrooms, sliced and sautéed
- 1 1/2 cups shredded Swiss cheese
- Optional mozzarella or white cheddar cheese for filling or topping
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Preheat your oven to 375 degrees Farenheit.
In a food processor or blender (or whisk by hand), fuse together the eggs, heavy cream, salt, pepper. In the pie crust (which may already be in a metal baking container or place in a 9-inch glass pie plate) layer your other ingredients: spinach, mushrooms, cheese. Pour on the egg mixture. Bake for 35 to 45 minutes or until the egg mixture becomes a solid and there is no sign of liquid left in the pie. Serve in wedges. Top with freshly ground pepper and cheese if desired
This dish is really versatile and can be great for breakfast, lunch, brunch, dinner or linner. The real recipe calls for bacon instead of mushrooms, which would add a lot more flavor. I choose to add flavor with spices and by swapping in a stronger heartier cheese to mix with the swiss, which can sometimes be too pungent and leave a bad taste in your mouth for hours after. Shake it up and add tomatoes, broccoli, or any other additive. I absolutely love when pie crusts flake off and crumble like the Dominick’s brand we bought (Surprising, I know. The off brand was actually good.). That is the perfect density for a crust, and usually still holds together at the bottom. If you aren’t a pie lover, this will give you that same pie feeling without all the sweetness.