Spinach, Mushroom and Zucchini Quiche

Quiche is one of those great foods where you can use whatever vegetables you have laying around and still have a fantastic end result. I recently had a handful of mushrooms and half a bag of spinach sitting in the fridge and decided a quiche would be the best way to go. Feel free to use whatever vegetables you have on hand.

Adapted from Betty Crocker
1 deep-dish pre-made 9-inch pie crust
1/2 tablespoon butter
1/2 tablespoon olive oil
1 shallot or small onion, chopped
1 small zucchini, cut in half lengthwise then sliced in to half-moon shapes
1.5 cups sliced mushrooms
4 eggs
1/2 cup milk
1/2 cup cream (or you can use milk)
1/8 teaspoon cayenne pepper (optional)
3/4 cup fresh spinach, coarsely chopped
1 cup shredded cheese (You can use almost any cheese here. I used and Italian mix but a Colby Jack or Mexican mix would work well too.)

Preheat oven to 425F/218C. Once hot, place crust inside oven and reduce heat to 325F/162C. Bake for 15 minutes to firm up the base of the pie shell and until the pastry begins to brown. If the edges brown to quickly, cover the with foil.

In the meantime, heat the butter and oil in a saute pan over medium high heat. Cook the onion, zucchini and mushrooms until softened, about 5 to 10 minutes.

In a bowl, whisk together the egg, cream, milk and cayenne (if using). Stir in the spinach and cheese along with the sauteed vegetables (make sure these are not too hot). Pour in to the par-baked pie crust. Bake the quiche for 40-50 minutes, until and inserted toothpick comes out clean. Allow the quiche to rest for 10 minute before serving. Pin It Now!