TRANSFORMED SPINACH MUSHROOM QUICHE

Transformed Spinach Mushroom Quiche image

This moist vegetarian quiche is perfect for every meal. The quiche was originally a quiche Lorraine, but has since been transformed. Feel free to add sausage if you choose. I usually make 2 large pies or several small ones all at one time, freezing whatever is left over.

Provided by EMBRYOCONCEPTS

Categories Breakfast and Brunch Eggs Quiche

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 prepared 9-inch single pie crust
4 eggs
¾ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ (10 ounce) bag fresh spinach
1 (8 ounce) package sliced fresh mushrooms
½ yellow onion, sliced
½ (4 ounce) container crumbled feta cheese
½ (8 ounce) package shredded Swiss cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Fit pie crust into a 9-inch pie dish.
Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
Pour egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 21 g, Cholesterol 152.2 mg, Fat 21.4 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 8.7 g, Sodium 572.1 mg, Sugar 3.9 g