Spinach Cremini Mushroom Quiche
Ingredients
1 refrigerated pie crust dough (half of 15-ounce package)
2 tablespoons butter
1 medium onion, chopped fine
3 cups cremini mushrooms, sliced
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
3 cups baby spinach
3 large eggs, plus 2 additional egg whites
2/3 cup heavy cream
1/3 cup whole milk
8 oz Fontina cheese, grated
Directions
1. Press pie crust on the bottom of a deep 9 inch glass baking dish (trim edges if necessary). Bake according to package instructions, until light brown.
2. While the crust is baking, prepare the filling. Melt butter in a large, heavy bottom skillet over med-high heat. Add the onions and saute ~3 mins. Add the mushrooms, salt, pepper, and nutmeg- cook for an additional 10 mins. Add the spinach and cook for an additional 2 mins (spinach will wilt). Let this filling cool completely (very important!).
3. In a large bowl, whisk the eggs, half and half, and milk. Stir in ~3/4 of the Fontina. Stir in the mushroom-spinach filling.
4. Pour the mixture into the pie crust. Sprinkle the remaining Fontina on top.
5. Bake at 325 F for ~1 hour (will turn a golden brown color). Cool for at least half an hour. Cut into desired size pieces and serve.