Spinach and Mushroom Quiche

Prior to October 2011, I had never made a quiche! Quiches are great because they're pretty straight forward and versatile; you can put about anything in one and make it your own. I did a little bit of research and adaptation over at Smitten Kitchen (here and here) and came up with just what I wanted: a Spinach and Mushroom Quiche. I debuted it for my mom's birthday brunch back in the fall, and it has made several appearances in my kitchen since then.

Here's the recipe for a 12" pie plate:

For the crust:

2 c. all-purpose flour

1/2 t. salt

2/3 c. vegetable oil

5 T. + 1 t. milk (I use 2%)

For the filling:

7-8 mushrooms, washed and thinly sliced

2 T. butter

4 oz. cream cheese, softened

5 eggs

1 c. milk

1 9 oz. package of frozen spinach, thawed and drained

1/2 c. Parmesan cheese

1/4 t. salt

1/2 t. pepper

Preheat oven to 350 degrees. Mix ingredients for the crust with a fork just until they come together in a loose ball. Press the crust into a 12" pie dish and set aside. 

In a saucepan, saute the sliced mushrooms in 2 T. butter on medium heat for 5-6 minutes, stirring occasionally. Take off heat and set aside.

In a mixing bowl, beat cream cheese with handmixer until smooth. Gradually add eggs and milk. Stir in spinach, Parmesan cheese, mushrooms, salt and pepper. Pour mixture into prepared pie crust and bake for 30-40 minutes, or until crust is golden and filling is set.