Breakfast Quiche with Spinach and Mushrooms

Ingredients

• eggs 3 large
• milk 1/4 cup
• spinach 1/2 cup
• mushrooms 1/2 cup
• cheddar cheese 1/4 cup
• whole wheat pie crust 1/4 of a 9-inch crust

Method

1. Preheat Oven and Prepare Pie Crust. Preheat your oven to 375°F (190°C). Place the quarter portion of whole wheat pie crust into a small pie dish or tart pan, gently pressing it to fit the shape. Use a fork to prick the bottom of the crust a few times to prevent bubbling during baking.
   Tip: Pricking the crust helps steam escape and keeps it from puffing up.
2. Sauté Spinach and Mushrooms. Heat a non-stick skillet over medium heat. Add the sliced mushrooms and cook for about 3-4 minutes until they release their moisture and begin to brown. Add the spinach and cook for another 1-2 minutes until wilted. Remove from heat and let cool slightly.
   Tip: Avoid overcrowding the pan to get a nice sear on mushrooms.
3. Mix Eggs and Milk. In a medium bowl, crack the 3 large eggs. Add 1/4 cup of milk. Whisk together until the mixture is smooth and slightly frothy. This will create a fluffy and tender quiche filling.
   Tip: Use a whisk or fork to beat the eggs well for even cooking.
4. Combine Filling Ingredients. Add the sautéed spinach and mushrooms to the egg mixture. Stir in the shredded cheddar cheese. Mix everything gently until evenly combined.
   Tip: Make sure the spinach and mushrooms are not too hot to avoid cooking the eggs prematurely.
5. Fill Pie Crust and Bake. Pour the egg and vegetable mixture into the prepared pie crust, spreading it evenly. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
   Tip: If the crust edges brown too quickly, cover them with foil halfway through baking.
6. Cool and Serve. Remove the quiche from the oven and let it cool for about 5 minutes before slicing. This resting time helps the filling set further and makes slicing easier.
   Tip: Serve warm or at room temperature with a side of fresh fruit or salad.

Pro tips

• Use fresh vegetables and shred your own cheese for the best flavor.
• To save time, sauté the vegetables the night before and refrigerate.