Spinach Mushroom Quiche
Mushrooms add so much earthy, rich flavor you won’t miss the cheese!
INGREDIENTS
- Crust:
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pinch sugar
- 1/3 cup olive oil
- 3 tablespoons Silk Unsweetened
- Filling:
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 2 cups fresh spinach
- 4 eggs
- 2 cups Silk Unsweetened
- 1/8 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
PREPARATION
Preheat oven to 350 degrees.
Prepare crust. In a medium bowl whisk together dry ingredients. Stir in oil and Silk. Stir until mixture sticks together to form a ball. Press dough evenly onto bottom and sides of a deep, 9-inch pie pan. Bake for 10 minutes. Cool.
While crust is baking prepare filling. Heat olive oil in a large sauté pan over medium heat. Add mushrooms and sauté, stirring occasionally, until they release their moisture and begin the brown, about 7 minutes. Add 1 ½ cups of spinach and stir until spinach wilts, about 2 minutes. Spoon mushrooms and spinach into prepared crust and top with remaining ½ cup of fresh spinach leaves.
In a medium bowl whisk together eggs, Silk, salt, pepper and nutmeg. Pour egg mixture over vegetables. Bake in preheated oven for 30-45 minutes, until puffed and set. Cool and serve. Refrigerate any leftovers.
Serves 8
Preparation Time: 30 minutes
Baking Time: 12-15 minutes
Level of Difficulty: Easy-Moderate
