Spinach and Mushroom Quiche
Enjoy a savory and nutritious Spinach and Mushroom Quiche, made with fresh or foraged ingredients, perfect for any meal.
Ingredients
- 1/2 cup chopped onion
- 1 cup sliced fresh foraged mushrooms porcini, black trumpet, hen of the woods etc, store bought mushrooms, or 1 small can
- 1 tablespoon olive oil
- 1/4 cup fresh parsley
- 1 package 10 ounces frozen chopped spinach, thawed and well-drained or a big bunch of fresh "wild" spinach such as lamb's quarters or you can mix in other greens such as dandelion, kale, stinging nettle etc.
- 5 large eggs
- 3 cups 12 ounces shredded muenster, monterey jack, or cheddar cheese
- 1/3 cup sour cream
- a pinch of salt
- 1/8 teaspoon pepper
Instructions
- In a large skillet, saute onion and mushrooms in oil until tender.
- Add lamb's quarters, spinach and/or other greens.
- Cook briefly until wilted. Cool slightly.
- Beat eggs; add cheese, sour cream, parsley and mix well.
- Stir in spinach mixture and salt & pepper; blend well.
- Spread evenly into a greased 9-in. pie plate or Quiche dish.
- Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.Yield: 6-8 servings.
Tried this recipe?Let us know how it was!