I have been craving for Quiche since I saw on weeks menu at work that tonight they had vegetable quiche for supper. I was off from work at 3 PM, so I can’t have a slice of quiche :-P, but I remember I had two pie crusts in the freezer, I decide to make spinach and mushroom quiche without cheese. The recipe was modified from allrecipes.
My husband enjoyed this quiche with Indonesian hot sauce “ABC”.
1 (9 inch) unbaked pie crust
1 (300 g) package frozen chopped spinach
1 cup (235 ml) less fat sour cream (can be substituted for plain yogurt)
1 tbsp all-purpose flour
1/4 tsp ground white pepper
1/2 tsp garlic powder
125 g fresh mushrooms, thinly sliced
1/4 tsp ground nutmeg
1/4 cup chopped green onions
1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie crust all over with fork and bake for 5 minutes.
2. Place the frozen spinach in microwave safe bowl and cook until thawed. Drain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.
3. Beat together the eggs, sour cream, flour, garlic powder and pepper until well mixed. Stir in the spinach. Layer the sliced mushrooms,and chopped green onion in that order on the bottom of the pie crust. Top with the spinach mixture.
4. Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees F (175 degrees C) and bake for 30 additional minutes. Let cool before serving.