MUSHROOM, ZUCCHINI, AND SPINACH QUICHE
1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
8-ounces mushrooms, sliced
1 small zucchini, sliced into half moons
1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 pie crust for 10” single crust pie
1, 10-ounce box frozen spinach, thawed and squeezed dry
1 ½ cups Jarlsberg or gruyere cheese, shredded
1 ½ cups light cream
Preheat your over to 400 degrees.
Heat the butter and olive oil in a large skillet and cook the onions and garlic until soft and fragrant, about 3 minutes. Add the mushrooms and cook until they release their moisture and start to lightly brown. Add the zucchini, Italian seasoning, and ½ teaspoon each of the salt and pepper to the pan. Continue cooking, stirring frequently, until the zucchini has lightly browned, about 4-5 minutes. Let this mixture cool to room temperature while you prepare the crust.
Roll your pie crust to a 14” circle and form into a deep 10” pie plate, fluting around the edges. Place into the fridge until you are ready to put the quiche together.
Spread the mushroom and zucchini mixture evenly in the bottom of the crust. Top with the spinach and 1 cup of the shredded cheese.
Whisk the eggs with the light cream and the remaining ½ teaspoon each of the salt and pepper.
Pour the egg mixture into the crust, using a fork to carefully move the filling, allowing the eggs to seep into all of the cracks and crevices. The pie will be very full. Sprinkle the top with the remaining ½ cup of cheese.
Place the quiche on a foil-lined rimmed baking sheet and place in the oven. Bake for 50 minutes to 1 hour until golden brown and completely set in the center with no liquid when a knife is inserted. Let set for 15 minutes before cutting into wedges. Serve warm or room temperature.