Spinach Mushroom Pie (Print Version)

# Ingredients:

→ For the Crust

01 - 3 tablespoons milk or plain soy milk
02 - ⅓ cup olive oil (extra virgin)
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - 1¼ cups plain flour

→ For the Filling

06 - 1 cup milk or soy milk (unsweetened)
07 - 4 eggs (large)
08 - ¼ teaspoon black pepper
09 - 2 cups white mushrooms, sliced
10 - ½ teaspoon salt
11 - 1 tablespoon olive oil (extra virgin)
12 - 2 cups spinach, fresh
13 - 1/8 teaspoon nutmeg (ground)

# Instructions:

01 - Turn the oven on to 350°F (175°C) to warm it up.
02 - Mix together salt, pepper, and flour. Add both the oil and milk, then stir until it holds together. Press it firmly into a 9-inch pie plate.
03 - Put the crust in the oven for 10 minutes. Take it out and allow it to cool a bit.
04 - Cook the mushrooms in a pan with olive oil for about 7 minutes until brown. Toss in the spinach and cook just until it wilts.
05 - Beat together the eggs, milk, nutmeg, salt, and pepper in a bowl.
06 - Layer the veggies into the baked crust, then pour the egg mixture on top of them.
07 - Bake for around 45 minutes until it gets puffy and feels firm when touched. Let it sit for 5 to 10 minutes before eating.

# Notes:

01 - Works with both dairy and non-dairy milk options.
02 - Great choice to make ahead of time!

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