Momma Joy's Quiche

So I have never made a quiche, but my Auntie Joy - who is an amazing cook - made quiches over Christmas that D loved. She was nice enough to share it with me and this morning I thought I would try my hand at it because I wanted to feed six people and it seemed like an easy, satisfying, and cost effective solution. Everyone seemed pleased with it=) I cannot eat eggs so of course could not participate. I made a couple of changes  - I used mozzarella cheese because I did not have gruyere. I also considered adding bacon, but ultimately did not feel like frying it. Additionally, I omitted the butter and used 1/3 whole milk and 3/4 cream because I had some whole milk that I needed to use up.

Makes 2 quiches

• Tbs. butter 
• 2 Tbs. olive oil 
• 5 large mushrooms - sliced
• 4-5 large sliced shallots 
• 1 bag baby spinach 
• 2 Tbs. sherry
• Sliced mozzarella, jack, gruyere, brie, fontina or cheddar 
• 10 large eggs 
• 1 cup whipping cream 
• 1 pkg. Pillsbury ready made pie crusts 

Pre-bake pie crusts per package instructions (you will need to bring them to room temperature, pre-bake, then cool before using).

Heat oil and butter (if using) on medium heat. Saute properly seasoned shallots in a large saute pan (or  your favourite cast iron skillet) until glassy, add mushrooms. Saute the mushrooms, but do not overcook them. Add spinach and cook until just wilted. Drain excess moisture. Add sherry to the pan and heat to just cook off alcohol.

In a large bowl, beat together eggs and cream (or milk is using). Add salt and pepper.

Once pie crust has cooled, layer slices of cheese in the bottom of the pastry, overlapping. Divide spinach mixture between the two and our the egg mixture over the tops.

Bake uncovered at 375 for about 35-40 minutes. Use a toothpick to check the center for doneness. 

Let cool before serving. Can easily be served with a nice green salad for brunch.