Spinach And Mushroom Quiche

• 1 Pie Crust (or Pie Shell), Chilled
• 1 package (10 Oz. Size) Frozen Spinach
• 1 Tablespoon Extra Virgin Olive Oil
• 8 ounces, weight Fresh Cremini Mushrooms, Sliced
• 1 clove Garlic, Minced
• 4 Large Eggs
• 1 cup Whole Milk
• 1/3 cups Grated Parmesan Cheese
• Sea Salt And Fresh Cracked Pepper
• 1/2 cups Grated Cheddar Cheese
• 1/2 cups Grated Mozzarella Cheese

1. Preheat oven to 350u0b0F. Roll out pie crust to 1/8 inch thick, fit to 9-inch pie dish, and crimp edges if desired. Chill un-baked pie crust until ready to use.
2. Thaw frozen spinach and squeeze out all the water in paper towel. Set aside.
3. In a large saucepan, heat the olive oil and saute the mushrooms and garlic for 5-7 minutes until the mushrooms release all of their moisture and no more water remains on the bottom of the skillet. Season with salt and pepper.
4. Pre-bake the pie crust for 8 minutes.
5. While the pie crust is pre-baking, whisk together the eggs, milk, and Parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
6. When the pie crust is pre-baked, remove it from the oven and spread spinach on top. Add the cooked mushrooms and grated cheeses. Pour the egg mixture on top.
7. Place pie dish on a rimmed baking sheet. Bake on the middle shelf of the oven for 45-60 minutes, or until the center is set and the top and crust are golden.
8. Allow to cool slightly and enjoy warm or room temperature.
9. Recipe adapted from Sally's Baking Addiction.

pie crust, frozen spinach, olive oil, cremini mushrooms, clove garlic, eggs, milk, parmesan cheese, salt, cheddar cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/spinach-and-mushroom-quiche/ (may not work)