Mushroom and Spinach Quiche with Fontina

I made this mushroom and spinach quiche with fontina cheese as a way to clean out my refrigerator but it’s also nice to have a quiche on hand for quick breakfasts or lunches during the week. The mushrooms were sauteed until golden brown and did a quick saute of the spinach so it was wilted. 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. For lunch, I had a big slice and it was light and flavorful without being heavy and I really loved that it was vegetarian.

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 into 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.