I had been wanting to make a quiche for sometime, it is a quick, inexpensive dinner – perfect for weeknights! When I saw some whole wheat pie crusts at Whole Foods I knew it was destined to be. (I’ve never taken note of pie crusts before because I wasn’t a baker until Sunday)
For some reason spinach and mushrooms immediately come to mind so I went with it. And since I generally have a drawer of cheese I rolled with gouda leftover from the Barbeclette because I knew it would melt well. I served it with an herb salad with some kale added in for good measure.
It was delicious and I will definitely be adding quiches to my weeknight meal rotation. The combinations are endless!
1 Whole Grain Pie Crust
2 portobella mushrooms, chopped
3 cups spinach
1 shallot, sliced
4 eggs, beat
1/4 cup Half & Half
1/2 cup gouda, chopped
salt & pepper
*Organic when possible
Preheat oven to 375 degrees. Spray pan with olive oil or cooking spray.
Saute shallot, mushrooms and add spinach at the end until wilted. Cool.
Beat eggs with half & half and salt & pepper. Pour egg mixture into the pie crust and sprinkle vegetables evenly in pan, followed by cheese.
Bake for about 30 minutes or until golden brown.