Spinach, Mushroom and Cottage Cheese Quiche
adapted from Bonbini
1 9 inch unbaked pie crust
1 tbsp canola oil
½ leek, sliced thin
1 cup button mushrooms, sliced thin
2 cups spinach, cooked, drained, chopped
1 cup whole milk
½ cup cottage cheese
½ cup shredded mozzarella cheese
½ teasp salt
½ teasp freshly ground pepper
pinch of nutmeg
⅛ teasp cayenne pepper
For the pie crust: roll out pie crust into a quiche or tart dish. Press the edges into the grooves of the pan and cut off excess pie crust. Using a fork, lightly poke holes in the pie crust, do not pierce through. To keep the bottom from buffing and the sides from falling, line the crust with parchment paper and fill it with rice or beans. Blind bake the pie crust for 10 minutes at 400 degrees F.
For the quiche
1. Heat the pan over medium heat and add the oil and leeks and saute until fragrant. Add the sliced mushrooms, cook for about 3-4 minutes until soft but still having a bite. Then add the spinach, and season with salt and pepper. Take off the heat and set aside.
2. In a mixing bowl, whisk together the eggs, milk and the cottage cheese, season with salt and pepper and a pinch of nutmeg. Fold in the cooked vegetable mixture to the egg mixture.
3. Sprinkle some shredded mozzarella cheese over bottom of the crust, pour the spinach mushroom egg mixture into the pie shell. Sprinkle more shredded mozzarella cheese onto the top and bake for 40-45 minutes, until egg mixture has set. Let stand for another 10 minutes before slicing and serving.