The savory flavors of mushroom, spinach and feta come together in this quiche for a great breakfast or lunch food.
9” prepared pie crust
½ cup milk
½ cup heavy whipping cream
2 cups fresh spinach
1 small shallot diced
10 ounces sliced mushrooms
4 ounces Litehouse Feta Cheese
1 teaspoon Litehouse Instantly Fresh Poultry Seasoning
1 tablespoon olive oil
Salt and Pepper
1. Lay out the pie crust in a 9” pie plate and bake for 10 minutes.
2. In a large pan, heat olive oil. Add in the mushrooms, shallots and poultry seasoning and sauté until the mushrooms begin to dry out, 3-5 minutes. Add in the spinach and cook for 1-2 additional minutes until the spinach begins to wilt.
3. While the mushrooms cook, combine the eggs, milk and cream in a large mixing bowl. Whisk until the ingredients are combined. Season with salt and pepper.
4. Pour the spinach mixture into the bottom of the pie crust. Top the mixture with the feta cheese and then pour the egg mixture over the top. Bake at 350 degrees for 20-25 minutes.
5. Cool and serve.