Ingredients
The following ingredients have 8 Servings
- 1 pie crust (homemade or store bought)
- 1 tablespoon Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 small to medium onion; thinly sliced
- 8 oz Mushrooms (sliced)
- 3 cloves garlic (minced)
- 6 oz. baby spinach
- 4 Eggs
- 1½ cups Heavy Cream
- 8 oz shredded cheese (I've used White Sharp Cheddar Cheese and also a Mexican blend so use what you have!)
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon pepper
Instruction
- Preheat oven to 425.
- Place your pie dough into a 9" pie plate and prick the bottom and sides with a fork.
- Pre-bake the pie dough for 12 minutes; remove and set aside and reduce the oven temperature to 350.
- Put the butter and olive oil in a large skillet over medium heat and warm until the butter is melted. Add onion and cook until wilted and opaque, about 5 minutes. Add the mushrooms and continue to saute until they are golden in color, about 8-10 minutes.
- Add the garlic and cook for one minute.
- Add the spinach and saute briefly until just wilted. Allow mixture to cool for about 10 minutes; drain off any water.
- While waiting for the skillet ingredients to cool, whisk together the eggs, heavy cream, salt and pepper; stir in the cheese.
- Combine the vegetable mixture with the egg mixture and pour into the pre-baked crust. Place onto a rimmed cookie sheet and bake for 45-50 minutes or until set. Lightly wrap foil around crust if it starts to get too dark. (I love these crust protectors too!)
- Slice and serve!
