Since we are in the midst of Passover and Easter is only a few days away, I wanted to share a great quiche recipe. Perfect to make ahead for company. 

I wish I could take credit for this recipe but it is not mine. (Can’t remember where I found it!)

Enjoy!
 
Mushroom and Spinach Quiche
 
Ingredients:
2 tbs Olive oil
1 medium onion (yellow) thinly sliced
1 1/2 cups thinly sliced mushroom caps
3 cups firmly packed spinach (frozen or fresh-I usually use frozen)
1 clove garlic, minced
3 large eggs
1 cup milk, whole or skim
1 tsp Dijon mustard
1/2 tsp black pepper
1/4 tsp salt
1 1/2 cups grated gruyere cheese

**I often substitute the gruyere for pre-shredded mozzarella as it takes a good amount of time off the prep and it is a lot cheaper.
 
I often use a gluten free frozen pie crust. You can either make your own crust or buy one of the deep dish frozen ones in the freezer section, usually $2 dollars or so.
 
Preheat oven to 375.
 
Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Add mushrooms, then stir in spinach and garlic and cover. Cook 3 -5 minutes or until spinach is wilted.
 
Whisk eggs in a mixing bowl. Whisk in milk, mustard, pepper and salt.
 
Sprinkle 1/4 cup grated cheese over bottom of pastry. Spread vegetable mixture in pastry shell. Sprinkle half with remaining cheese. Slowly pour in egg mixture, then sprinkle with the rest of the cheese. Bake 40-45 minutes or until golden brown and slightly puffy. Cool 15 minutes before serving. 
 
—One thing I have noticed. There is a big difference on how much egg/liquid you need depending on the type of pie crust/dish. A deep dish pie crust can handle all of the liquid. A thinner crust might not take it all so just eyeball it.

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