Recently, I have been trying to incorporate more meatless recipes into our family dinners. First of all, it’s better for us. I very much dislike eating vegetables but I need to be eating healthier so any recipe that disguises the taste of veggies is a winner. Also, it is hard to get meat right now! I have been doing curb-side pick-up of our groceries for months and we rarely get all the meat I order. Plus, it’s predicted that the meat shortage is going to get worse. So here is my newly created (delicious and meatless!) Spinach Mushroom Goat Cheese Quiche.

   

Directions;

   

Step 1:

Preheat the oven to 350 degrees.

   

Step 2:

Heat a tbsp of olive oil in a frying pan over med-low heat.

Add the fresh spinach and once the spinach starts to wilt add in the sliced fresh mushrooms.

Lastly, add the minced garlic to cook for a few minutes but be careful it doesn’t burn!

Once all the spinach has wilted and the mushrooms are fully cooked remove the pan from the heat.

   

Step 3:

Whisk the eggs, milk, plus seasonings (minced onion, oregano, basil, salt, and pepper) together in a medium-sized bowl.

   

Step 4:

Next, add the spinach/mushroom/garlic combination as well as the crumbled goat cheese to the egg mixture.

If you don’t like goat cheese (who doesn’t like goat cheese?) feta or mozzarella can be substituted.

   

Step 5:

Pour the egg mixture into a prepared 9-inch deep-dish pie crust and bake for approx. 55 minutes in the preheated oven.

I used a frozen store-bought pie crust but if you would prefer to make the pie crust from scratch go for it!

   

Step 6:

Once cooked, take the Spinach Mushroom Quiche out of the oven and let it rest for 10-15 minutes before serving.

Bon Appetit!

       

Looking for more delicious recipes? Try my French Toast Sticks or Baked Sausage Rolls!