I have been on a mission this week to make and bake things that use a lot of eggs. I still have a stock pile of eggs to work through and this has really inspired some culinary creativity in my kitchen! Now with full transparency in mind, this recipe is inspired by one I found in Joanna Gaines’ Magnolia Table cook book. I went to Wal Mart on Monday (my main local grocery store here in McAlester, Oklahoma) with every intention to follow her recipe exactly because it’s a good one, and I could not find the majority of her main ingredients she required for her version. So, this is the skeleton of her recipe used in Magnolia Table. However, this recipe is mine in the fact that I had to adjust it to all the items I could find available at Wal Mart and that meant a lot of adjustments and creating a quiche of my own. And let’s be real…Joanna did not invent the Mushroom, Spinach and Cheese Quiche. What do you guys think of quiche? I personally love a good quiche and hope this recipe and post inspires you to make something new for breakfast this coming week.
Ingredients:
- 3 TBS Unsalted Butter
- 1 Yellow Onion, chopped
- 1-2 Clove Garlic, minced
- 1 Cup Baby Portabella Mushrooms, sliced
- 3 C Fresh Spinach, chopped
- 6 Large Eggs
- 1 C Heavy Whipping Cream
- Kosher Salt
- Red Pepper Flakes
- Black Pepper
- 1 Package or 2 Cups Italian Style Shredded Cheese
- 1 Unbaked Pie Crust
- Cast iron Pie Pan – Not necessary but I prefer a cast iron Pie Pan. Mine is by Camp Chef
- Preheat oven to 350 degrees F
Directions:
In a large skillet, or in my case Dutch Oven, add 2 tbs butter and sauté the chopped onions with kosher salt and red pepper flakes, then add garlic, cook until they appear translucent. Next, add your remaining tbs of butter, add your mushrooms and cook until they start to soften a bit. Lastly, add your spinach and cook down. Once cooked, take this off the heat and let it cool in the pan.
While your mixture cools, in a medium size bowl add your eggs, heavy cream, a little salt and a bit of black pepper. Mix thoroughly. I use a whisk for this task. Now switch to a spatula and stir in your cheese until thoroughly combined. Once your veggie mixture has cooled, add it to this bowl of eggs and mix thoroughly once more.
Make sure you are preheating your oven to 350 and that it will be ready for when your pie is assembled.
For my pie crust I used store bought Wal Mart brand pie crust. It does the job. Also, I use a cast iron pie pan, so I first thoroughly butter my cast iron pie pan. Afterwards, I add the unbaked pie crust directly to the pan. I crimped the edges because I thought that looked best for the size pie crust I had.
Now that your pie crust is ready, add your egg mixture directly onto your pie crust.
Bake for 45 minutes or until your egg mixture comes out clean when poked with a toothpick or fork.
Let cool for at least 15 minutes before cutting into your dish.
If your eggs start to brown – cover with foil and continue the cooking process.
