Mushroom and Spinach Quiche

Ingredients

• Salt (1/2 teaspoon)
• Black pepper (1/2 teaspoon)
• Cheddar cheese (1 cup, shredded)
• Milk (1 cup)
• Eggs (4, large)
• Garlic (2 cloves, minced)
• Onion (1, medium, diced)
• Spinach (2 cups, chopped)
• Mushrooms (2 cups, sliced)
• Pie crust (1 (9-inch))

Instructions

1. Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.
2. Unroll the pie crust and place it in a 9-inch pie dish, pressing it into the bottom and up the sides.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
4. Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 5 minutes.
5. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
6. Add the chopped spinach to the skillet and sauté until it wilts, about 3-5 minutes. Season the mixture with salt and pepper, then remove the skillet from heat.
7. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
8. Spread the mushroom and spinach mixture evenly over the bottom of the pie crust.
9. Pour the egg mixture over the vegetables, ensuring it seeps into the gaps.
10. Sprinkle the shredded cheddar cheese evenly on top.
11. Bake the quiche in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
12. Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the custard to set and makes slicing easier.