This breakfast spinach quiche is creamy, cheesy and savory and I love the flakey pie crust that holds it all together!
1 pie crust dough9-inch pie crust
3cupsfresh spinachroughly chopped
salt and pepper
1cupcolby jack cheesegrated (or swiss cheese, or mozzarella cheese)
On a lightly floured surface, roll the dough until you have a circle 12 inches in diameter. Place the dough into a 9-inch pie dish. Crimp the edges or use a fork to press the edges. Place in the freezer for 30 minutes.
Preheat oven to 400 degrees.
Line the chilled pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans or rice. Place in the oven and bake until the edges of the crust are starting to brown, about 14-16 minutes.
Remove from the oven and carefully lift the parchment paper or aluminum foil (with the weights) out of the pie crust. Using a fork, carefully prick the bottom of the crust. Return to the oven and bake for 6-8 minutes. Remove the crust from the oven and allow to cool while preparing the filling.
Reduce oven temperature to 350 degrees.
In a large skillet set over medium heat, add the butter. Saute the mushroom until browned, about 6-8 minutes. Saute the shallot and garlic until fragrant, about 1 minute. Add spinach and cook unitl wilted, about 2-3 minutes. Remove from heat and let cool.
Whisk in the eggs, milk, salt, pepper, parmesan cheese, and half of the grated cheese together until combined.
Pour into the warm pie crust and top with remaining cheese.
Place in the oven and bake the quiche until the center is set, about 50-60 minutes. If the edges begin to look too brown, cover with foil.
Remove from the oven and let cool for 20 minute before serving. Quiche can be refrigerated for up to 4 days.