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Spinach Mushroom Quiche with Tarragon
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Delicious spinach and mushroom quiche with fragrant tarragon and creamy white Cheddar.
Ingredients:
  • 2 eggs
  • 1 cup milk
  • 1 egg, separated
  • 1 tablespoon water
  • 1 prepared 9-inch single pie crust
  • 2 tablespoons canola oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 0.5 cup chopped onion
  • 0.25 teaspoon freshly ground black pepper
  • 1 (6 ounce) bag fresh spinach, chopped
  • 0.25 teaspoon dried tarragon
  • 0.25 teaspoon paprika
  • 0.125 teaspoon cayenne pepper
  • 1.25 cups shredded white Cheddar cheese
  • 1 small zucchini, thinly sliced into rounds
  • 0.25 cup shredded white Cheddar cheese
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Whisk egg white with water in a small bowl until foamy, then set aside in a large bowl the egg yolk.
  • Gently place the pie crust into a 9-inch pie dish. Brush the mixture of egg white over the edges and inside of the crust. Use a fork to poke holes inside and up the sides of the crust.
  • Bake the crust in the hot oven until the egg white glaze sets on the crust, approximately 5 minutes.
  • Combine any leftover egg white mixture with the yolk in the large bowl. Whisk in 2 more eggs and milk until well combined. Set aside the egg mixture.
  • In a large skillet over medium heat, sauté mushrooms and onion in canola oil until the mushrooms release their liquid, about 9 to 15 minutes. Season with salt and black pepper.
  • Remove the pan from the heat and gently combine the spinach with the warm mushrooms until wilted. Stir in the flavorful tarragon, paprika, and cayenne pepper.
  • Incorporate the mushroom-spinach mixture into the eggs and milk with care, then gently fold in 1 1/4 cups of white Cheddar cheese into the filling.
  • Spread the mushroom-spinach filling into the prebaked pie crust, artfully layer zucchini slices on top, and sprinkle an even layer of 1/4 cup white Cheddar cheese to finish.
  • Transfer the quiche to a baking sheet and bake until the top is golden and a knife inserted in the center comes out clean, 35 to 40 minutes.
  • Cool the quiche on the warm baking sheet for 5 minutes, then transfer to a wire rack to finish cooling for an additional 10 to 15 minutes before serving.

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