Spinach and Mushroom Quiche

Alright this one is filling even for meatatarians. It is so tasty for any meal of the day and in any kind of weather. This is one hearty and yummy for everyone. I always end up craving this quiche when I haven't had a good home-cooked meal in a while.

Okey dokey, this one is super easy because all you do is chop and drop. No pre-cooking or anything.

You're gonna need:
1 frozen pie crust, defrosted
6 eggs, beaten
7 mushrooms, chopped
1 cup of frozen spinach, thawed and drained
3 cloves garlic, chopped
2 cups of cheese (parm, monterrey, mozarella, swiss)
Salt, pepper
Fresh sage, three stems or 1 tbsp dried sage

And how you make it:

Preheat the oven to 350 degrees. Follow the directions to defrost the pie crust and line a pie dish with it (or just buy the pie crusts that come with the aluminum thing). Poke holes with a fork in the pie crust. This keeps it from bubbling up when you bake it the first time. Crack all your eggs in a big bowl, beat them and grab a basting brush. This is called an egg wash: with your basting brush paint the entire pie crust with a thing layer of egg. Make sure every bit is covered but not soaking in it. Pop that in the oven for about ten minutes, just enough to get it a little cooked.

Add the salt, pepper and chopped sage to your bowl. Chop up the garlic and throw it in. Put the frozen chopped spinach in a cloth towel or cheesecloth. Run water over it to defrost and wring the water out. Drop that in the bowl along with the chopped mushrooms. Grate the cheese and put in half. MIx it all together.

Adjust your seasonings for the extra ingredients and pour that mixture into the pie crust. Put the rest of the cheese on top and bake for fifteen to twenty minutes.

There you have it-- ultra delicious quiche that isn't just for sissies!!!

*All pictures are my own and were taken and edited by Bradford Williams