When we cook for Mom, there are two criteria we always try to meet: one, it’s gotta be approachable (Mom is our favorite cook, after all); and two, it’s gotta look like it wasn’t too easy. This Spinach & Mushroom quiche hits both requirements out of the park—it’s a beautiful dish that doesn’t drive you crazy when you’re making it, especially when you’re using prepared pie crust.
1 sheet prepared pie dough
2 portobello ushrooms, rough chopped
1/2 tsp. + 1/2 Tbsp. Gourmegg Classy Classic Gourmet Seasoning, divided
5 large eggs
1/2 cup heavy cream
2 oz. goat cheese
1 1/2 cups spinach
1. Preheat oven to 375°F. Roll out prepared pie dough and place in a pie dish. Crimp the edges before blind baking the crust: top with parchment paper and pie weights or dry beans and place in the oven for 6-7 minutes.
2. Meanwhile, sauté mushrooms with 1/2 tsp. Gourmegg Classy Classic Gourmet Seasoning over medium-high heat until golden brown (about 6-7 minutes). Allow to cool.
3. In a medium bowl, whisk eggs, cream, 1/2 Tbsp. Gourmegg Classy Classic Gourmet Seasoning, goat cheese, spinach, and sautéed mushrooms. Pour into prepared pie crust and bake for an additional 20-25 minutes, or until set.
Full Recipe: Hatchery.