Pie CrustRefrigerated or Homemade (or a Gluten-Free Pie Crust)
2TbspButter
8ozMushroomsThinly Sliced
2ClovesGarlicMinced
1/2CupChopped Onion
4Large Eggs
1/2CupMilk
1/2CupHeavy Cream
1/2TspSalt
1/4TspPepper
10ozFrozen SpinachThawed and Drained (Squeeze out the water)
1/2CupShredded Mozzarella Cheese
1/2CupGrated Parmesan
Instructions
Prepare the pie crust and form into a deep dish pie plate.
Chill in the fridge for 60 minutes.
Preheat the oven to 400*F.
Blind bake the crust, by adding pie weights or dry beans.
Bake for 7-8 minutes.
Remove and set on cooling rack.
Lower the temperature to 350*F.
In a small saucepan, melt the butter and cook the onions, mushrooms, and garlic until soft and translucent. Remove from heat.
In a medium bowl, whisk together the eggs, cream, milk, salt and pepper.
Drain spinach and squeeze all water, blot with a paper towel.
Add the spinach, cheeses, onions, mushrooms, and garlic to the bowl with the eggs.
Stir well to combine all ingredients.
Pour into the prepared pie crust.
Bake at 350*F for 50-60 minutes or until a knife inserted in the center comes out clean.
If needed, add foil around the edges to prevent over browning.
Remove from oven and let it rest for 5-10 minutes before serving.
Store leftovers in the fridge.
Notes
Make this gluten-free by swapping the pie crust for a gluten-free pie crust, either store-bought or homemade. See more details in the post on gluten-free pie crust recipes.