Spinach Mushroom Quiche with Tarragon

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 0.1 teaspoon cayenne pepper 
• 0.3 teaspoon tarragon dried
• 1  eggs separated
• 2  eggs 
• 8 ounce mushrooms fresh sliced
• 1 cup milk 
• 0.5 cup onion chopped
• 0.3 teaspoon paprika 
• 1 9-inch single pie crust prepared
• 0.3 teaspoon salt 
• 6 ounce pkt spinach fresh chopped
• 1 tablespoon water 
• 0.3 cup cheddar cheese shredded white
• 1 small zucchini thinly sliced into rounds

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• whisk
• wire rack
• pie form

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
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. Fit pie crust into a 9-inch pie dish.
4. 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.
5. Bake crust in the preheated oven until the egg white glaze cooks onto the crust, about 5 minutes.
6. 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.
7. 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.
8. Turn off heat and stir spinach into hot mushrooms to wilt.
9. Mix in tarragon, paprika, and cayenne pepper.
10. Gently stir mushroom-spinach mixture into eggs and milk. Fold 1 1/4 cup of white Cheddar cheese into the filling.
11. 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.
12. 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.
13. 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.