Spinach and Mushroom Pie

I wanted to make something that felt like comfort food but was not exactly a quiche- no eggs and no cheese. In fact, this dish is vegan!

Ingredients

• 2 frozen vegan pie crusts (or homemade)

• 2 tablespoons olive oil

• 10 ounces of sliced mushrooms

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 cups fresh spinach, chopped

• salt and pepper

Directions

Preheat the oven to 350 degrees F. Unroll the pie crusts and flatten into rounds. Set aside.

In a large frying pan, heat the oil over medium heat and add the mushrooms, onions and garlic. Stir and cook until the mushrooms release their liquid. Add the spinach and stir until wilted and the liquid has mostly evaporated. Season with salt and pepper.

Line the bottom of a pie plate with the first crust. Add the mushroom mixture and spread around evenly. Add the second crust over the top and crimp the edges all around. Poke a few holes in the top and pop in the oven until cooked through, around 40 minutes.

Let pie cool a bit before slicing.