Lately, I’ve wanted to make quiche. Every time I thought about making it, I realized I didn’t have pie crust, so I would just push it down the road. I could have made the crust from scratch, but I didn’t want to experiment when there is such a flour shortage! Luckily, this past Sunday I finally went to the grocery store and got pie crust. This is my first time making quiche and we really enjoyed it. This recipe has the perfect veggie to egg/cheese ratio. What I love the most about it is the fact that you can have it for breakfast, lunch, or dinner! It works for any meal. Go try it!
Ingredients
Yields 6-8 pieces
- 1 tbsp olive oil
- 1/3 cup finely chopped shallots (about 1-2 shallots)
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 3/5 tsp salt
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 4 eggs
- 1/2 cup milk
- 1/3 cup ricotta cheese
- 1/3 cup shredded cheese
- 1 tbsp parmesan cheese, grated
- 1 9-inch pie crust
Directions
1. Preheat oven to 325° F. Prick the pie crust with a fork and bake for 15 min.
2. In a pan or skillet, heat the olive oil over medium-high heat.
3. Add the chopped shallots and all the spices.
4. Add the mushrooms and spinach and cook until the spinach has wilted and the mushrooms are cooked. Make sure all the liquid has been absorbed. Remove from heat and let cool.
5. In a separate bowl beat the eggs with the milk, ricotta cheese, and shredded cheese.
6. Once the mushroom and spinach mixture is at room temperature, add it to the egg mixture.
7. Pour over pie crust, sprinkle parmesan cheese, and bake for 40-50 minutes or until the egg has set and the top starts to brown.
8. Let it cool off before slicing.
Kosher Latina 