Mushroom Quiche
Serves 8
10 mins prep
80 mins cook
63 mins total
This Mushroom Quiche is easy to throw together, can be made in advance, and will use up any leftover holiday ham!
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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.
