Mushroom and Spinach Quiche with Fontina

I made this mushroom and spinach quiche with fontina cheese to clean out my refrigerator, but it’s also nice to have a quiche on hand for quick breakfasts or lunches during the week. I saved time by using a store-bought crust, which I had on hand, and I used fontina cheese because I really love it with vegetables. I served this spinach and mushroom quiche with crispy bacon and crispy hash browns.

Mushroom and Spinach Quiche with Fontina

Ingredients:

• 1 tbsp butter
• 6 oz button mushrooms, sliced
• 2 cups baby spinach, chopped
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 pie crust (store-bought or homemade)
• 5 eggs, whisked very well
• 1½ cups whole milk or heavy cream
• 1 cup Fontina cheese, shredded

How to Make a Mushroom and Spinach Quiche with Fontina:

Preheat the oven to 400 degrees.

Heat the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 7 minutes.

Next, add the chopped baby spinach, minced garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Coat a pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.

Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle most of the mushrooms, spinach, and some of the shredded fontina cheese in the bottom of the pie.

Add the well-whisked egg mixture. Sprinkle with the remaining mushrooms, spinach, and cheese on top.

Carefully place in the oven and bake for 15 minutes, then reduce the heat to 375 and continue to bake for 25-30 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook.

Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.