Quiche Florentine

2 oz Shallots, chopped
1 pound Spinach, cleaned and chopped
1 oz Garlic, chopped
6 oz Emmentaler or Swiss cheese, grated
8 oz roasted Cremini Mushrooms, sliced
4 cups Quiche Batter (see recipe)
1 Deep Dish Pie Shell Par bake shell.

Saute shallots and garlic till translucent. Add spinach and allow to wilt. Drain well in a towel, removing liquid from spinach. Add roasted mushrooms and combine well. Fill par baked shell with the mushroom-spinach filling. Top with cheese. Pour quiche batter over to cover and bake at 300 degrees for 1-1 ½ hours

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.