SPINACH MUSHROOM QUICHE WITH TARRAGON
A yummy veggie quiche with hearty flavor from the mushrooms. Use soy milk, 2%, whole - whatever you prefer.
Provided by ANNEJ4
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.
- Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.
- Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
- Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.
- Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.
- Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.
- Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
- Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.
- Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.
- Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 20.5 g, Cholesterol 125.9 mg, Fat 27.6 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 10.1 g, Sodium 506.7 mg, Sugar 3.8 g
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Elsa batoy
[email protected]This quiche was a bit too rich for my taste. I think I would use less cheese next time.
Azhani Woods
[email protected]I'm not a big fan of mushrooms, but I loved this quiche! The spinach and tarragon really balanced out the flavor of the mushrooms.
Queen robloxian GAMES
[email protected]This quiche is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Aakira Moore
[email protected]I made this quiche for my husband's birthday and he loved it! He said it was the best quiche he's ever had.
Jacob Owuor
[email protected]This is the best quiche I've ever had! The flavors are amazing and the crust is perfect. I will definitely be making this again and again.
NDK Music
[email protected]The quiche was a little dry. I think I would add more milk or cream next time.
Kathleena Lawton
[email protected]I'm not a big fan of quiche, but this one was really good! The crust was flaky and the filling was creamy and flavorful. I would definitely make it again.
maaz ullah
[email protected]This is my new favorite quiche recipe! It's so easy to make and always turns out perfect. I love the combination of spinach, mushrooms, and tarragon.
Md.Sumon Ahmed
[email protected]The crust was a bit too thick for my liking, but the filling was delicious. I would try a different crust recipe next time.
Lavender Night
[email protected]I made this quiche for a brunch party and it was a huge success! Everyone loved it. I especially liked the addition of tarragon, which gave it a unique and flavorful twist.
Mikiyas Tekle
[email protected]The quiche was a little bland for my taste. I think I would add more salt and pepper next time. Otherwise, it was a good recipe.
ANMOL 428
[email protected]I followed the recipe exactly and the quiche turned out great! It was easy to make and the instructions were clear. I would recommend this recipe to anyone looking for a delicious and easy quiche.
STYLE AND COMFORT
[email protected]This quiche was a hit with my family! The flavors of the spinach, mushrooms, and tarragon blended perfectly. The crust was flaky and buttery. I will definitely be making this again.