Spinach Mushroom Quiche with Tarragon recipe
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Ingredients
- 1 egg, separated 1 tablespoon water 1 prepared 9-inch single pie crust 2 eggs 1 cup milk 2 tablespoons canola oil 1 (8 ounce) package sliced fresh mushrooms ½ cup chopped onion ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 (6 ounce) bag fresh spinach, chopped ¼ teaspoon dried tarragon ¼ teaspoon paprika ⅛ teaspoon cayenne pepper 1 ¼ cups shredded white Cheddar cheese 1 small zucchini, thinly sliced into rounds ¼ cup shredded white Cheddar cheese
Nutrition Info
- 386.8 caloriescarbohydrate: 20.5 gcholesterol: 125.9 mgfat: 27.6 gfiber: 2.6 gprotein: 15.8 gsaturatedFat: 10.1 gservingSize: -sodium: 506.7 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Spinach Mushroom Quiche with Tarragon
Directions
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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.