SPINACH MUSHROOM QUICHE WITH TARRAGON

Spinach Mushroom Quiche with Tarragon image

A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer.

Provided by ANNEJ4

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h35m

Yield 6

Number Of Ingredients 17

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Ingredients

1 egg, separated
1 tablespoon water
1 prepared 9-inch single pie crust
2 eggs
1 cup milk
2 tablespoons canola oil
1 (8 ounce) package sliced fresh mushrooms
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (6 ounce) bag fresh spinach, chopped
¼ teaspoon dried tarragon
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 ¼ cups shredded white Cheddar cheese
1 small zucchini, thinly sliced into rounds
¼ cup shredded white Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.

Nutrition Facts : Calories 386.8 calories, Carbohydrate 20.5 g, Cholesterol 125.9 mg, Fat 27.6 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 506.7 mg, Sugar 3.8 g