Mushroom, onion, spinach quiche

Ingredients:

• 10oz baby bella mushrooms, thinly sliced
• 1/2 yellow onion, diced
• 3 cups of spinach
• 1 tbsp Red Boat Fish Sauce
• 3 garlic cloves, pressed or minced
• Salt and pepper to taste
• 1 pie crust, thawed and rolled out
• 1 cup of half and half
• 5 large eggs
• 1 tsp salt
• 1/4 tsp black pepper
• 2oz of creamy French herb cheese, broken up into small clumps

Directions:

1. In a pan over medium-low heat, add neutral oil, sliced mushrooms, Red Boat Fish Sauce, onions and pressed garlic. Saute until softened and until the moisture has evaporated. Add spinach and saute until moisture has evaporated. Salt and pepper to taste. Set aside to cool.
2. Spray a 9-inch pie pan with non-stick cooking spray and roll out the thawed pie crust into the pie pan. Press the pie crust down into all the nooks of the pie pan. Roll the edges of the pie crust and crimp as desired. Freeze for 15-20 minutes until the pie crust firms up.
3. Preheat the oven to 375 F. Remove the pie crust from the freezer and prick the bottom of the pie crust with a fork. Add parchment paper on top of the pie crust and add pie weights or dried rice or beans onto the parchment paper. Bake for 35 minutes or until the pie crust is lightly golden brown.
4. Remove the pie crust from the oven, remove the pie weights and parchment paper and allow to cool for about 20-30 minutes.
5. In a bowl, mix together eggs, half and half, ¼ teaspoon of black pepper, 1 teaspoon of salt and creamy French herb cheese.
6. Preheat the oven to 350 F. Once the pie crust has cooled, add the mushroom mixture in the pie crust and spread evenly. Pour in the egg mixture and bake for 45-55 minutes or until the center is just set.
7. Allow to cool for 20-30 minutes before cutting into it. Enjoy!