Mushroom-Gouda Quiche

• 1 sheet refrigerated pie pastry
• 4 large eggs
• 1 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups sliced fresh shiitake mushrooms (about 4 ounces)
• 1 cup shredded Gouda or Monterey Jack cheese
• 1 cup chopped arugula or fresh baby spinach

1. Preheat oven to 350u0b0. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
2. In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into pie shell.
3. Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
4. Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350u0b0. Place quiche on a
5. ; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

pastry, eggs, heavy whipping cream, salt, pepper, shiitake mushrooms, gouda, arugula

Taken from www.tasteofhome.com/recipes/mushroom-gouda-quiche/ (may not work)