Lenten recipe: Spinach, mushroom quiche 

Editor’s note: Every week during Lent, Jersey Catholic will feature a recipe perfect for Meatless Fridays submitted by Archdiocesan staff. This recipe was submitted by Sister Patricia M. Wormann O.P., the Office of Delegate for Religious. 

INGREDIENTS

One frozen pie crust 

Handful of spinach and mushroom roughly chopped 

6 oz. gruyere cheese grated 

3 eggs 

Cup of heavy cream 

Salt  

Butter pats 

INSTRUCTIONS

1. Sautee mushrooms in butter for about 2 minutes until moisture is absorbed. 

2. Place the spinach and mushrooms on the bottom of pie crust. 

3. Whisk eggs, heavy cream, and pinch of salt.  

4. Pour into pie crust. 

5. Place 3 or 4 pats of butter to the top. 

6. Cook in a preheated 400-degree oven for 20 minutes. Then lower to 350 degrees and bake another 28 minutes or until brown at top.