Spinach & Mushroom Quiche

I made this quiche for breakfast with some lovely friends this morning and it turned out great!  The texture was nice and light. It was so flavorful--the perfect savory dish to go with a tall glass of orange juice. I started with this recipe as a guideline but made changes to fit my own tastes: Spinach Quiche.  I love that you can be flexible with this recipe--you could use whatever types of veggies and cheese you prefer.  I combined some muenster with Kraft's triple cheddar shredded cheese.

9-inch pie crust
2 Tbsp butter
3 cloves garlic
1 tsp minced onion
6 oz spinach, chopped
4 oz mushrooms, chopped
1 1/2 cups cheddar cheese, shredded
4 eggs
1 cup milk
salt and pepper

Preheat oven to 375 degrees.  Lay unbaked pie crust out in a 9-inch pie dish. Melt butter in a frying pan over medium heat.  Add garlic and minced onion and cook for 1 minute.  Add chopped mushroom and spinach and saute 3-5 minutes until spinach is wilted and mushrooms start to brown.  Add most of the cheese, reserving 1/4 cup for later, and mix well.  Pour vegetable and cheese mixture into the pie crust. In a mixing bowl, whisk eggs and milk. Add salt and pepper to taste and pour over the vegetable mixture in the pie crust. Bake for 15 minutes.  Remove from oven and sprinkle remaining 1/4 cup cheese over the top.  Return to oven and bake another 30-40 minutes until the top is golden and the eggs are set.  Let rest 10 minutes before serving.  Makes 6 servings at 241 calories per serving.