Dried Morel Mushroom and Spinach Quiche

Dried Morel Mushroom and Spinach Quiche

This recipe combines slightly expired dried Morel mushrooms with fresh spinach to create a savory and delicious quiche.

30
Prep Time (min)
45
Cook Time (min)
75
Total Time (min)
4
Servings

Ingredients

  • 1 cup dried Morel mushrooms, slightly past expiration
  • 2 cups fresh spinach
  • 1 onion, diced
  • 4 eggs
  • 1 cup milk
  • 1 cup shredded cheese
  • 1 pie crust
Difficulty:Easy
Tags:
quichemushroomspinach

Instructions

1

Preheat the oven to 375 degrees Fahrenheit.

2

Rehydrate the dried Morel mushrooms by soaking them in warm water for 30 minutes. Drain and chop them.

3

In a skillet, sauté the diced onion until translucent.

4

Add the rehydrated Morel mushrooms and fresh spinach to the skillet. Cook until the spinach wilts.

5

In a bowl, whisk together the eggs and milk. Season with salt and pepper.

6

Place the pie crust in a pie dish and pour the mushroom and spinach mixture over it.

7

Pour the egg and milk mixture over the mushrooms and spinach.

8

Sprinkle shredded cheese on top.

9

Bake in the preheated oven for 45 minutes, or until the quiche is set and golden brown.

10

Allow the quiche to cool for a few minutes before serving.

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