Vegetarian Quiche — The Spatula

Quiche is considered a French dish but now practiced in almost every English cuisine
Quiche can be prepared with a wide variety of Ingredients but my family's all time favorite is mushroom and spinach Quiche. Its a best Sunday brunch or can be served as an evening snack with a cup of coffee or with a glass of freshly squeezed orange juice. A perfect combination!

Best part is you can freeze it too, during my weekly meal prep it is best to store in a refrigerator or even freeze it. A slice of it in a lunch box is a very quick and healthy option. Most Important it's Kids Favorite too with a little bit of tomato ketchup ofcourse :)

Ingredients

1 Pie Crust Sheet (in this recipe i am using store bought sheet in upcoming recipes will also share how to make these sheets very easily at home)
5-6 Eggs
1/2 Cup cream (or 1/4 cup whole milk)
7-8 Button mushrooms
1 Cup spinach
1 Medium size onion (red or white as per you choice)
1/2 Cup grated cheese (I am using mixed mozzarella plus light cheddar)
1 Tbsp Butter
Salt & Pepper as per taste
Red chilli flakes as per taste (optional)

Directions

Roll out a pie crust sheet in a circular shape and now take the dough over the pie / quiche baking tin and make sure it fits in all over and on the sides. Prick some holes with a fork on the base of the dough on the tin.
Take this tin and bake it in the oven at 350 degree for 15 mins. Once done, keep it aside for cooling. This is the step i learnt a hard way, i have made this so many times and concluded to get a perfect shape and making sure it is cooked all over best is to bake a pie crust separately for few mins in advance. It will result later not to be soggy.
Now for the filling chop onions in large chunks, slice mushrooms and finally chop spinach
Lets saute them with butter, once the pan is hot melt the butter, you can saute with oil too but its french so butter is a must isn't it :), first saute onion, then add sliced mushrooms and finally spinach. Finally add salt and pepper and keep it aside.
In a large bowl crack the eggs, whisk them well. And then add cream, you can substitute with milk but for the best creamy quiche and for that smooth texture cream is must to use
Finally add the sauted vegetables, shredded cheese and a pinch of red chilli flakes only if you like spicy.
Pour this over on the cooled quiche pie tin, dough must have been lighted cooked and the remaining will be cooked with the egg mixture.
Now at this point in time you can freeze it as raw and use it when needed
Or bake it in the over at the same temperature 350 degree, for the next 30 to 35 mins. Good to do tooth pick test, so take the tooth pick insert it in the middle and if it comes out clean means its all set and done
In case you want to use the baked one or the left overs next day, all what you have to do is keep it in the refrigerator and when ready to be used, cover it with aluminium foil and bake it for 325 Degree for 15-20 mins.

Warm Quiche is ready to be served! Enjoy!!!