Spinach and Mushroom Quiche

Preheat oven to 350ºF. Roll out pie crust to 1/8 inch thick, fit to 9-inch pie dish, and crimp edges if desired. Chill un-baked pie crust until ready to use.

Thaw frozen spinach and squeeze out all the water in paper towel. Set aside.

In a large saucepan, heat the olive oil and sauté the mushrooms and garlic for 5–7 minutes until the mushrooms release all of their moisture and no more water remains on the bottom of the skillet. Season with salt and pepper.

Pre-bake the pie crust for 8 minutes.

While the pie crust is pre-baking, whisk together the eggs, milk, and Parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

When the pie crust is pre-baked, remove it from the oven and spread spinach on top. Add the cooked mushrooms and grated cheeses. Pour the egg mixture on top.

Place pie dish on a rimmed baking sheet. Bake on the middle shelf of the oven for 45–60 minutes, or until the center is set and the top and crust are golden.

Allow to cool slightly and enjoy warm or room temperature.

Recipe adapted from Sally’s Baking Addiction.