Quiche // Brunch recipe {FFAY #2}

Brunch: I heart you so. Not only because we wake up late enough to actually enjoy eating Brunch on a daily basis, but also because it's so fancy, right? And maybe because it's also the perfect excuse to drink champagne with your orange juice ;)

My mom makes the best quiche. It's light and fluffy and oh so flavorful. The flavor combinations are super adaptable (think bacon or Gruyere cheese) but my favorite one is this spinach and mushroom beauty. Enjoy!

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Spinach and Mushroom Quiche

by Whitney Smith April-5-2016

My mom's tried-and-true quiche recipe.

Ingredients

• 1 frozen pie shell
• 4 Tablespoons butter
• 1/2 cup diced white mushrooms
• half an onion, minced
• 1 5-ounce bag chopped fresh spinach
• 2 cloves diced garlic
• 4 large eggs
• 1 cup whole milk
• 1 cup shredded cheese
• salt and pepper, to taste

Instructions

1. Preheat oven to 350 F 
2. Add 2 Tablespoons of butter to skillet and saute mushrooms until golden brown. Add to pie shell. 
3. In same skillet, add the remaining 2 Tablespoons butter and onions and saute until translucent. 
4. Add minced garlic and fresh chopped spinach and saute until wilted down. Season with salt and pepper to taste. Add to pie shell and mix with mushrooms. 
5. Sprinkle cheese on top of spinach and mushroom mixture. 
6. In a bowl, mix together the 4 eggs and cup of milk and pour on top of spinach, mushroom and cheese mixture inside the pie shell. If you want, go ahead and sprinkle a little extra cheese on top, I won't tell. 
7. Bake quiche until top is golden brown about 45-60 minutes, depending on your oven. Let rest for 5 minutes before slicing and enjoy!

Refrigerate covered leftovers and they will last up to 4 days, but I really don't think that will be happening.

Thanks for joining Courtney, Elizabeth, Jamie, Sarah, Jamie and me for another Foodie For A Year link up! I can't wait to see what you have been cooking! Share your recipe post below:

An InLinkz Link-up

Linking up with Beth.