Original recipe

Equipment

Ingredients

Steps

1. Prepare pie crust: Unroll refrigerated pie crust and press into a 9-inch pie dish. Tuck it in smoothly, fold excess dough back over the edge, and crimp or flute the edges. Refrigerate for at least 15 minutes while you prep the filling.
2. Preheat oven to 375ºF.
3. Par-bake the crust: Line the chilled crust with parchment paper and fill with pie weights. Bake until edges start to brown, about 15–16 minutes. Remove parchment and weights, prick the bottom with a fork, and return to oven until the bottom just begins to brown, about 7–8 minutes. Remove and set aside.
4. Reduce oven temperature to 350ºF.
5. Prepare the spinach: If frozen spinach is not already thawed, microwave per package directions. Drain in a colander.
6. Sauté the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms, garlic, and a sprinkle of salt and pepper. Sauté until mushrooms release all moisture and the skillet is dry, about 6–7 minutes.
7. Make the custard: Whisk together eggs, milk, parmesan cheese, 1/4 tsp salt, and 1/4 tsp pepper until combined.
8. Assemble: Blot and squeeze remaining water from the spinach. Spread spinach on par-baked crust, add cooked mushrooms and shredded cheddar, then pour egg mixture over top. Sprinkle with additional parmesan if desired.
9. Bake: Bake until the center is just about set, about 50–60 minutes. Use a pie crust shield to prevent edges from over-browning. Cool 15 minutes before slicing.

Notes:

• Spinach: Fresh spinach (about 3 packed cups) can be substituted for frozen — cook it down first or add it raw and chopped.
• Milk: For a richer filling, use 1/2 cup whole milk + 1/2 cup heavy cream instead of 1 cup milk. Half-and-half (1 cup) also works.
• Cheese: Swiss, mozzarella, gruyère, goat cheese, or feta can be swapped for the cheddar. Use 1 cup total of your preferred blend.
• Make ahead: Par-bake the crust and sauté the mushrooms/thaw spinach the night before. Assemble and bake the next morning.
• Freezing: Cool completely, wrap tightly in plastic wrap then aluminum foil, and freeze up to 3 months. Thaw in the refrigerator overnight, then reheat uncovered at 350ºF for 20–25 minutes.
• Leftovers: Keep covered in the refrigerator for up to 4 days.
• Texture tip: Don’t over-bake — the center should be just barely set and still jiggle slightly. The ratio of 4 eggs to 1 cup milk keeps the custard creamy rather than rubbery.