Spinach and Mushroom Quiche

The other day I went to my first adult party. Not adult in a scandalous way, adult in the way that it started at 7 PM and ended at 11 PM. In attendance were people with gray hair, land-owning individuals, even folks drinking wine! I was clearly the youngest guest but totally showed everyone up by not breaking anything or founding a start-up. I chatted with one woman about her recent engagement and watched two pregnant ladies compare belly size. After lots of ooing and ahing, I took my unencumbered 23 year-old self home.

That story isn’t relevant to the quiche I made last week, which was crazy delicious. Actually, there were some mini-quiches at the fancy party, but they were nothing compared to mine.

Ingredients:

  • 1/2 cup chopped onion
  • 16 ounces chopped mushrooms
  • 2 cups defrosted frozen spinach
  • 7 eggs
  • 1/2 cup milk
  • 1 1/2 cup grated cheddar
  • Puff pastry

Preheat your oven to 350 degrees.

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Chop your onion.

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Clean and chop your mushrooms.

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Cook both of those up with some olive oil until they are soft and liquid-free.

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Add in the spinach. Keep cooking to get rid of all the spinach-juice.

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In a separate bowl, whisk together the eggs, milk, and pepper.

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Stir in the cheese.

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Put down some flour on your counter and lay out the puff pastry. I don’t own a rolling pin, so I used a bottle of wine. It worked pretty well! Puff pastry is seriously amazing, I just want to bake it and eat it straight.

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Lay the pastry into a pie tin and then press down the crust. I ripped off any dangling pieces and reattached them where there were gaps.

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Fill the pie with the mushroom spinach mixture.

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Pour the egg mixture on top. Mix the two together gently. The cheese always seemed to rise to the top, but that’s okay. I still topped it with more cheese.

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Bake for about 20 minutes, until the egg is solid and the crust is golden brown.

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Enjoy!

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