Mushroom Quiche
This Mushroom Quiche is easy to throw together, can be made in advance, and will use up any leftover holiday ham!
Servings: 8
Ingredients
- 1 pie crust will be pre-baked
- 1 tablespoon oil or butter
- 1 tablespoon garlic minced
- 1 cup button mushrooms diced, any kind of mushroom you like will work
- 1.5 cup baby spinach
- ¾ cup ham thick cut, diced ¼"x¼"
- 6 eggs
- 10 oz cottage cheese about 1.25 cups
- ¾ cup white cheddar cheese
- 3 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prep: Preheat the oven to 350 degrees. Cut the mushrooms and ham into ¼” x ¼” cubes. Heat a large skillet over medium heat with oil or butter.
- Pre-bake crust: Spray the bottom of a pan that fits in the pie crust with non-stick spray. Place this in the frozen pie crust. Bake for 15 minutes. Then remove the pan pie weight from the crust. Use a fork to prick the bottom of the crust multiple times and return to the oven to bake for 7 more minutes. For pie weights, you can also use dried beans or pie weights purchased from a cooking store.
- Saute the veggies: While that bakes, saute the garlic until fragrant. Add the mushrooms, spinach, and ham until spinach has wilted and mushrooms are golden brown.
- Mix the eggs: While the veggies and ham cook, add the cottage cheese, eggs, flour, cheese, salt, and pepper to a blender and blend. You can also whisk these ingredients together.
- Combine: Place the prepared crust on a baking tray (this is crucial to avoiding having to deal with a mess when transfering .it to the oven). Then pour the cooked ham and veggies in the bottom of the crust. Pour the egg mixture over this.
- Bake: Use aluminum foil to cover the edges of the crust. Bake the quiche for 45-50 minutes and then remove the foil. Return to the oven and cook for another 10 minutes until the crust is just starting to show color.
Video
Notes
Nutritional Information is an estimate, for informational purposes only
Substitution options and recipe tips can be found in the post above.