Oven, Knife, Pie pan, Stovetop, Frying pan
Preheat the oven to 350°F. Defrost the spinach according to package directions. Drain any excess moisture.
Clean & thinly slice the mushrooms.
Place the pie dough in a pie mold & pierce a few holes with a fork. Par-bake the crust for 5 min at 350°F.
Meanwhile, heat a drizzle of olive oil in a pan over medium heat. Add the sliced mushrooms. Season with salt & pepper. Stir & cook the mushrooms until they begin to brown, about 5 min. Remove from the heat.
Remove the par-baked crust from the oven.
In a mixing bowl, add the eggs & whisk. Add the flour & season with salt & pepper. Next, add the cream & milk. Whisk thoroughly.
Add the cooked mushrooms & defrosted spinach to the pie crust. Carefully pour the egg mixture on top of the vegetables. Crumble the goat cheese on top & season with additional pepper. Bake for 35-40 min at 350°F.
Remove the quiche from the oven & serve hot or room temp. We love to serve this with a green salad. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Goat Cheese, Mushroom & Spinach Quiche" contains 421 Energy, 32 g of Fat, 22 g of Carbohydrates, 10 g of Protein, 1 g of Fiber.