Spinach-Mushroom Quiche

Spinach-Mushroom Quiche

(This delicious recipe is Courtesy of A Simpler Time Bed and Breakfast, Paonia, Colorado)

2 -9- inch deep dish pie crusts, thawed (or use a Basic Pie Crust Recipe, below)
1 small onion, chopped
1/2 pound sliced fresh mushrooms
2 Tbsp olive oil
6 large farm fresh eggs, beaten
1/2 cup half and half
1- 8 – ounce container sour cream
1 tsp salt
1/2 tsp black pepper
2 cups packed, chopped fresh spinach
1/4 pound smoked mozzarella cheese
Sun dried tomato pieces, optional garnish

Preheat the oven to 425°F

Prick the sides and bottom of the crusts with a fork.  Bake crusts for 6 to 8 minutes.  Remove from the oven, and set aside on a wire rack to cool.  Reduce the oven temperature to 325°F.

Saute the onion and mushrooms in the olive oil in a medium skillet until tender.  Set aside to cool.

Combine the eggs, half and half, sour cream, salt and pepper in a medium bowl.  Fold in the spinach, cheese, and mushrooms.  Pour the mixture into the prepared pie crusts.

Bake for 40-45 minutes or until a wooden pick inserted in the center of the pie comes out clean.  You may need to cover the edges of crust with foil part way through the baking process to prevent over browning.

Let stand for 10 minutes before slicing.

(Sharon and Scott Morley are the proprietors of this delightful Victorian B & B.   Sharon cut my hair for six years before embarking on this new career.)

Basic Pie Crust

6 Tbsp cold  butter, cut into small pieces

1 1/2 Cups flour (freshly milled and packed pastry flour will work)

Approximately 4 Tbsp very cold water, milk, or buttermilk