Mushroom and Spinach Quiche

Ingredients

• 1 pie crust (use your favourite pie crust recipe and add 1/4 cup of grated parmesan cheese to the mix)
• 1 Tbsp butter
• 4-5 medium sized sliced button mushrooms
• 1 small diced shallot
• 1/2 tsp thyme
• salt and pepper taste
• 1/4 cup sherry 
• 1 cup cooked, drained, chopped spinach
• 1/2 cup sour cream (can use low fat)
• 1/2 cup milk
• 4 eggs, plus 1 egg yolk
• 1 cup Gruyere cheese
• 1 tsp sea salt
• 1/2 tsp fresh ground pepper

Directions

1. Saute the mushrooms and shallot in butter over medium high heat until shallot has caramelized and the mushrooms have browned. De-glaze the pan with sherry and continue to saute until the liquid has reduced and the alcohol has burned off. Remove to a bowl and let sit app, five minutes until mushrooms have released their liquid. 
2. Whisk the eggs, sour cream, and milk together and add the mushroom liquid to the egg mixture. Add the Gruyere cheese, salt, and pepper and whisk well to combine.
3.  Place the pie crust in a 9″ pie pan. Crimp the edges of the dough to form a decorative edge, if desired.
4. Spread the mushrooms and chopped spinach evenly in the pie shell and pour the egg mixture over the top.
5. Bake for 10 minutes at 400 degrees. Turn the oven down to 350 degrees and continue baking until the quiche is set and lightly browned about 35 minutes.
6. Cool for 10 minutes before serving.