Spinach Mushroom Quiche with Tarragon

Ingredients

• 1 egg , separated
• 1 tablespoon water
• 1 prepared 9-inch single pie crust
• 2 eggs
• 1 cup milk
• 2 tablespoons canola oil
• 1 , 8 ounce
• 0.5 cups chopped onion
• 0.25 teaspoons salt
• 0.25 teaspoons freshly ground black pepper
• 1 , 6 ounce
• 0.25 teaspoons dried tarragon
• 0.25 teaspoons paprika
• 0.13 teaspoons cayenne pepper
• 1.25 cups shredded white Cheddar cheese
• 1 small zucchini , thinly sliced into rounds
• 0.25 cups shredded white Cheddar cheese

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Place egg white of 1 egg into a small bowl and whisk with water until foamy. Set the egg yolk aside in a large bowl.

3. 3

   Fit pie crust into a 9-inch pie dish. Brush egg white mixture over the edges and inside of crust. Poke holes into the inside and up the sides of the crust with a fork.

4. 4

   Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.

5. 5

   Pour any remaining egg white mixture into the large bowl with the yolk; whisk in 2 more eggs and milk until thoroughly combined. Set egg mixture aside.

6. 6

   Heat canola oil in a large skillet over medium heat; cook and stir mushrooms and onion until the mushroom's liquid has evaporated, 9 to 15 minutes. Season with salt and black pepper.

7. 7

   Turn off heat and stir spinach into hot mushrooms to wilt. Mix in tarragon, paprika, and cayenne pepper.

8. 8

   Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.

9. 9

   Pour mushroom-spinach filling into the prebaked pie crust and arrange slices of zucchini in a decorative pattern on top of the filling. Top with 1/4 cup white Cheddar cheese in an even layer.

10. 10

    Place the quiche onto a baking sheet and bake in the oven until top is lightly browned and a knife inserted into the middle of the quiche comes out clean, 35 to 40 minutes.

11. 11

    Allow quiche to cool on the hot baking sheet for 5 minutes before removing to finish cooling on a wire rack until serving temperature, 10 to 15 more minutes.