Using up leftover components from your fridge, such as Bloody Mary mix, is easy with this recipe. Add any other vegetables at random that you may have in your refrigerator. I like to serve it with sour cream, sliced red onion, and Cheddar cheese.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 1 9-inch quiche |
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
Instructions
- 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.
- If using a lighter milk, let quiche set further in the refrigerator for 2 to 8 hours after baking.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 10 g |
| Sodium | 507 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
i used artichoke hearts instead of zuchini, it was divine