What You'll Need
- 1 premade pie crust
- 5 large eggs
- 2 cups of spinach
- 1 cup of chopped mushrooms
- 1 tbsp minced garlic
- 3 ounces shredded gouda cheese
- 1 jar Delicae Gourmet Artichoke Parmesan Tapenade
Preheat oven to temperature specified on premade pie crust packaging. For a crispier crust, bake the crust dry for ten minutes before preparing the quiche. Set the crust aside.
Saute 2 cups of spinach, 1 cup of chopped mushrooms, and 1 tbsp of minced garlic in a pan on medium heat until spinach is completely wilted. Add one jar of Delicae Gourmet Artichoke Parmesan Tapenade when vegetables are sauteed. Spoon vegetables into the bottom of the quiche crust. Whisk 5 large eggs in a separate bowl, and pour them over the vegetables into the quiche crust. Sprinkle shredded gouda cheese on top. Bake for 25-30 minutes at 350 degrees. Slice and serve.
We love to serve our quiche with diced red potatoes tossed with Delicae Gourmet Gourmet Garlic Rosemary Oil and roasted until they're crispy. The pair makes a perfect brunch!