Mushroom-Spinach Quiche

Quiche is delicious, and I really like to make it. Plastic-free quiche actually requires some planning. I had to make the crème fraîche in advance so that I wouldn’t have to buy a plastic tub of it. I also had to make the pastry in advance since I didn’t want to buy a pre-packaged frozen pie shell. But the work was definitely worth it, because I think this might be the best quiche I’ve ever made. Here are the ingredients I used to make it:

  • 1 perfect flaky pastry pie shell (save the other half for something else)
  • 3/4 cup milk (I used 2%. Don’t use fat-free because it will take forever to cook.)
  • 3/4 cup crème fraîche
  • 1 cup grated Wagon Wheel cheese (this cheese is from Cowgirl Creamery, and its wrapped in paper instead of plastic wrap)
  • 3 eggs
  • 1 tbsp olive oil
  • 1/2 small onion (I forgot to put it in the picture)
  • 2 cups sliced mushrooms
  • 1 1/2 cups spinach leaves (I used baby spinach but you can also use normal spinach and chop it up)
  • salt and pepper to taste

Chop onion and slice mushrooms.

Wash spinach well and drain.

Heat olive oil in a skillet over medium heat. Add onion and saute until soft, about five minutes.

Add mushrooms and cook for about five more minutes. Add salt and pepper to taste.

Meanwhile, whisk together milk, crème fraîche and eggs.

When the mushrooms and onions are finished cooked, add them to the pie shell.

Add spinach.

Add cheese and salt and pepper to taste.

Pour custard over the top.

Bake for 30-35 minutes at 350 degrees, or until custard is set and a fork inserted in the middle comes out clean. Let sit for about 15-20 minutes before cutting and serving.

Enjoy! 🙂


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