Thursday, May 27, 2010

Spinach, Mushroom, and Swiss Quiche

Having never made quiche before, I thought it would be so much harder than it was. I was pleasantly surprised to find that it was easy and delicious. Bonus: you can easily change up the ingredients to fit your tastes.

Spinach, Mushroom, and Swiss Quiche

4 eggs
1 cup whole milk
1/2 cup mayonnaise
2 tablespoons flour
Onion powder or 1/3 cup finely minced onion
Salt and garlic powder
8 ounces shredded Swiss (2 cups)
1/3-1/2 cup cooked diced mushrooms
1 package frozen chopped spinach
1 9-inch unbaked deep dish pie crust

Preheat oven to 350 degrees. Cook spinach according to package instructions. Wring out liquid and set aside. Meanwhile, cook the diced mushrooms in a skillet over medium-high heat in a little bit of olive oil for 2-3 minutes until browned and liquid has dissolved. Remove from heat and allow to cool while you work on the egg mixture. Hand whip eggs, milk, mayonnaise, and flour in large bowl. Add remaining ingredients. Pour into pie crust and bake 45 minutes to an hour or until the top is golden brown. Allow to cool for at least 5 minutes (this will be really hard-believe me!) and then enjoy!

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