Parmesan Spinach Mushroom Quiche
I’ve always loved quiche, but I don’t think I’d actually made my own from scratch (crust and all) until the other day! I found several recipes online, then used my favorite flakey pie crust recipe and adapted others to create this one with what I had. It turned out delicious! This makes one big quiche in a deep, 12 inch cast iron skillet. You could make this in a regular 9″ pie plate too, it just may come close to overfilling. If using a store-bought crust, this would be super easy and delicious to throw together, yet has that fancy feel. You can experiment too with substituting for other veggies or throwing in some meat too!
Makes one quiche in a 12″ cast iron skillet
1 pie crust (homemade or store-bought)
1 T. garlic, minced
1/2 small onion, diced
1 (4oz.) can sliced mushrooms, drained (or same amount fresh)
2 T. olive oil (for cooking)
2 C. mozzarella cheese
1 C. grated parmesan
4 C. spinach, chopped fresh or frozen
2 roma tomatoes, chopped
salt and pepper
2 1/2 C. milk
Preheat oven to 375 degrees. In separate skillet, sauté onion, garlic and mushrooms in olive oil. Add chopped spinach and cook a couple more minutes until wilted. Drain well &/or pat dry with paper towels (so quiche won’t be watery and crust mushy). Grease cast iron skillet with shortening or oil. Fill skillet with crust up the edges. Mix parmesan and mozzarella together in bowl and sprinkle 1 C. cheese mixture on bottom of crust. Evenly add sautéed onions, mushrooms, garlic and spinach. Sprinkle with 1 more C. cheese mixture, salt, pepper and chopped tomatoes. Whisk eggs and milk, then pour over everything. Top with remaining 1 C. cheese mixture. Bake at 375 degrees for 50-60 min. Let sit 10 minutes before serving.
Recipe adapted from: https://www.aberdeenskitchen.com/2017/03/cheesy-spinach-mushroom-tomato-quiche/ She’s got other yummy looking variations and recipes too! Look her up!
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