Breakfast & Brunch

Spinach and Mushroom Quiche with Shiitake Mushrooms


  • 1prepared 9-inch single pie crust
  • ¼ cup butter
  • 1 bunch green onions, chopped
  • 3 cloves garlic, chopped
  • 1 slice turkey bacon, cut into 1/2-inch pieces
  • 1 (9 ounce) bag fresh spinach
  • 1 (3.5 ounce) package shiitake mushrooms, sliced
  • ½ cup chopped broccoli florets
  • ¼ cup shredded sharp Cheddar cheese
  • 4eggs, beaten
  • ¾ cup milk
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup shredded sharp Cheddar cheese
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C).


  • Step 2

    Fit pie crust into a 9-inch pie dish.

  • Step 3

    Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.

  • Step 4

    Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.

  • Step 5

    Spoon vegetable mixture into the pie crust.

  • Step 6

    Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.

  • Step 7

    Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.

  • Step 8

    Allow quiche to cool for 5 minutes before serving.

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