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Mushroom Spinach Veggie Quiche

A deliciously creamy quiche filled with savory mushrooms, vibrant spinach, and a flaky crust, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Quiche Filling
  • 4 large large eggs
  • 1 cup milk (dairy or plant-based)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for sautéing)
  • 2 cups fresh spinach (washed and chopped)
  • 1 cup mushrooms (sliced, any variety)
  • 1 cup shredded cheese (cheddar or your favorite variety)
Crust
  • 1 pre-made pie crust pre-made pie crust (store-bought or homemade)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté for about 5 minutes until the mushrooms are softened and golden. Add the chopped spinach and cook for just 2 more minutes until it wilts. Remove from heat and set aside.
  3. In a large mixing bowl, crack the eggs, add the milk, garlic powder, remaining salt, and black pepper. Whisk everything together until well combined and fluffy.
  4. Stir in the sautéed veggies and shredded cheese into the egg mixture. Ensure everything is blended evenly.
  5. Carefully pour the mixture into the pre-made pie crust, spreading it evenly.
Baking
  1. Place the quiche in the preheated oven and bake for 30-35 minutes or until the center is set and the top is lightly golden.
Serving
  1. Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm.

Notes

You can substitute mushrooms with other veggies like bell peppers or zucchini. Ensure any cheese used is Halal-friendly. Pre-bake the pie crust for about 10 minutes for added crunch.