This quiche initially was not supposed to have mushrooms, but I did not have another jar of pimentos and I was too lazy to go to the store again so I substituted with mushrooms I found in my pantry. And somehow we ran out of parmesan cheese (probably from when I made my beans) so I found some shredded asiago and used that in place. This turned out well, its probably my favorite quiche so far. The key is to find the perfect center because the crust is always irresistible.
Spinach, Red Pepper, Mushroom and Feta Quiche
adapted from Food Network
- 1 refrigerated pie crust
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 1 (4-ounce) jar chopped pimentos, excess liquid squeezed out
- 1 (4-ounce) jar shitake mushrooms, excess liquid removed
- 3 garlic cloves, minced
- 1 (10-ounce) package frozen leaf spinach, thawed, excess liquid squeezed out and chopped
- 3 large eggs
- 1/4 cup shredded Asiago cheese
- 1 cup milk
- 4 ounces crumbled feta
Preheat oven to to 375 degrees F.
In a large skillet, heat oil over moderate heat. Add onion and cook until softened. Turn up heat to moderately high. Add pimentos, garlic, and spinach and cook, stirring until just heated through. Drain off any excess liquid. Beat the eggs in a bowl and add the Parmesan and milk. Add the spinach mixture and feta, and pour into the pie shell. Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until just set.