Mushroom, spinach & cheddar quiche

Because it's so unbelievably easy to make.

Because the ingredients can be whatever you desire (or already have).

Because it's equally delicious at breakfast, lunch, and dinner.

Because I can never get enough quiche in my life.

Because I've converted my friends and coworkers into quiche connoisseurs.  (Say that five times fast.)

You should totally make a quiche.  Come on, you can do it!

Need another reason?

It's the first thing I ever taught Matt to cook.  And look how that turned out.

Because you can wrangle yourself a husband (or wife).

Because quiches are magical.

One year ago: Proscuitto wrapped chicken with roasted green beans

Mushroom Spinach and Cheddar Quiche

(adapted from my basic quiche recipe)

9" pie crust, homemade or store-bought

10 ounces baby bella mushrooms, rinsed and sliced

1 Tablespoon olive oil

1/4 cup minced onion

2 cups fresh baby spinach, torn

5 eggs

1 cup shredded sharp white cheddar cheese

1 cup milk

1/2 tsp salt

1/2 tsp pepper 

Preheat oven to 375F.  Press pie crust into 9" glass pie plate.  Crimp edges and chill in freezer for at least 15 minutes until hard.  In medium bowl, whisk eggs together.  Dip a pastry or basting brush into the egg mixture and brush lightly over entire crust.  (This will help the crust to brown and seal it slightly so it stays flaky once filling is added.)  Bake pie crust in oven for 10 minutes or until light brown, remove to wire cooling rack.

While crust is baking, put oil in skillet over medium high heat.  Add mushrooms, toss to coat, and saute until mushrooms have turned a darker brown color.  Remove to a paper towel-lined plate to drain off excess oil.

In the bottom of the crust, sprinkle onion and half of the cheese.  Top with spinach, evenly covering bottom. Finish with remaining cheese and mushrooms. 

Add milk, salt and pepper to eggs and whisk until combined.  Pour egg milk mixture over filling, and bake 35 minutes or until knife comes out clean, let stand on cooling rack for 15 minutes before serving so that the quiche can solidify slightly (makes serving much easier... trust me).  Slice and enjoy!