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Spinach and mushroom quiche
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1 small chopped onion

3 eggs

1 cup sour cream or greek yogurt

8-16 ounces sliced mushrooms

1 package chopped spinach, thawed

5 tablespoons butter

2 1/2 cup grated Swiss cheese

2 pre-baked pie shells

Preheat oven to 375 degrees.

To thaw spinach, cook in a saucepan over medium heat. Drain spinach in mesh strainer and set aside.

In a medium pan, saute onions in butter. Add spinach and mushrooms.

In a separate bowl, beat eggs. Mix in sour cream or yogurt and cheese.

Combine egg-cheese mixture with sauteed onion-spinach-mushroom mixture in a bowl and mix. Add a dash of Tabasco sauce.

Pour mixture evenly between both pie shells. Bake at 375 degrees for 30-35 minutes.

Source: Amanda Wilbanks of the Buttermilk Pie Co.

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