Spinach, Mushroom, and Sharp Cheddar Quiche
Equipment
- 2 9 inch pie dishes
Ingredients
- 3 eggs
- 1 cup mayonnaise
- 1 cup milk
- 3 Tbsp. cornstarch
- 1 lb. mushrooms, sliced such as cremini
- 1 medium onion, chopped
- 2 Tbsp. butter
- 3 cups sharp cheddar cheese, shredded
- 1 carrot grated
- 1 10 oz. pkg. chopped spinach, defrosted
- 2 9-inch premade pie crusts, such as Pillsbury
- 1.5 tsp. salt, divided
- 1 tsp. pepper, divided
Instructions
- Defrost spinach and squeeze excess water. Preheat oven to 350 degrees.
- Saute mushrooms and onion in butter until soft. Season with 1/2 tsp. salt and 1/2 tsp. pepper. Drain excess moisture. Cool.
- In a large mixing bowl, combine eggs, mayo, cornstarch, 1 tsp. salt, 1/2 tsp. pepper. Mix until thoroughly combined. Add in defrosted spinach, mushroom mixture, grated carrot, and cheese.
- Unroll pie crust over the 2 pie plates. Crimp edges and discard extra dough. Pour the mixture evenly into the pie crusts. Bake for one hour until top is browned and knife inserted comes out clean. Serve warm or room temperature. Save extra in the refrigerator covered with saran wrap. Reheat pieces as desired in the microwave. (Check after 50 minutes. Cover edges with foil for remaining cook time is they are getting too brown.)
Notes
Katie's Tips:
*I like to use Pillsbury refrigerated pie crusts. If you buy frozen ones, just make sure to let the dough sit on the counter for 45 minutes to defrost enough to unroll.
*Mushrooms hold a lot of liquid. After I sauté them with the onions, I like to use a slotted spoon to transfer them to the quiche mixture. Another option is to drain the mushrooms on a paper towel lined plate before adding.
*Be sure to let the sauteed mushroom mixture cool before transferring to the quiche mixture so as not to scramble the eggs.
*I like to put the frozen spinach in the refrigerator overnight to defrost.