two spinach mushroom quiches for two hungry people…

28 Jul

I’m not sure how we ended up eating this whole quiche one afternoon but I thought it would serve 4…it probably would’ve if we weren’t such gluttons.  Quiches are pretty easy as long as you get the base right.  A few eggs and milk and a handful of toppings can change it up every time you make it.

This recipe is a spinach mushroom one with a whack of fresh herbs and a sprinkling of cheese.  It makes two quiches since most frozen pie crusts comes in two.

What you need!
2 frozen pie crusts
two handfuls of fresh spinach
1 small box of cremini mushrooms
2 shallots
4 eggs
3/4 cup of milk
4 green onions
3 tbsp of basil
2 tbsp of tarragon
1/4 cup shredded old cheddar
olive oil

What to do!

1.  Pre-heat oven to 375 degrees.  In a large skillet on medium heat, sautee sliced shallots until translucent.

2.  Turn up the heat to high and add the sliced mushrooms.  Sautee until they become soft.  Tear up the spinach leaves and add it to the pan.  Stir until the spinach wilts.  Add salt to taste, set aside to cool

3.  In a medium bowl, add milk and eggs and whip until fluff.  Add 1 tsp of salt and stir.

4.  Chop your herbs finely and add it to the egg mixture.  Add the mushroom and spinach mixture and stir until well coated.

5. Place your pie crusts on cookie sheets.  Pour the egg mixture evenly into the two pie crusts and top with shredded cheese.  Bake in the oven for 35 minutes or until golden on the edges with the egg mixture not moving in the centre.  Enjoy!


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