1 teaspoon olive oil
⅓ cup chopped yellow onion (about ½ of a medium onion)
½ pound mushrooms, sliced into ¼” slices
3 cups baby spinach (if using regular spinach, roughly chop)
1 Tablespoon chopped fresh tarragon (remove leaves from stems; approximately 56 medium sprigs)
4 large eggs
¾ cup milk (any)
½ teaspoon salt
¼ freshly cracked pepper
4 ounces Sincerely, Brigitte™ Tarragon Ginger cheese, shredded
1. Preheat the oven to 350ºF. Spray an 8″ or 9″ pie plate lightly with nonstick spray. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms to the skillet and heat while
stirring frequently with a spatula or wooden spoon until mushrooms are tender and most of the moisture is gone
(approximately 810 minutes). Add the spinach and tarragon and continue to cook for 12 additional minutes
until spinach is wilted and tarragon is fragrant. Remove from heat and set aside.
3. In a medium size bowl, whisk together the eggs, milk, salt, and pepper. Pour the cooked vegetables into the
bottom of the prepared pie plate. Sprinkle with the shredded cheese and use a spatula to spread the vegetables
and cheese into an even layer on the bottom of the pie plate. Pour the egg mixture evenly over the vegetables
and cheese. Bake for 3842 minutes until lightly browned on top. Allow to cool at least 10 minutes before
serving. Cover leftovers tightly and store in the refrigerator up to 4 days, or in the freezer up to 2 months. Thaw
in refrigerator overnight and bake at 350ºF for about 20 minutes.
You may certainly add a crust to this quiche. Consider a cauliflower crust or a standard pie crust