Tuesday, April 10, 2012

Spinach Mushroom Quiche

Note: this quiche is cooked in a deep pie dish
1 pastry crust
3 tbsp of butter
2 cloves of minced garlic 
16 oz fresh spinach chopped (bag of spinach is the perfect size
5 green onions
2 cups of sliced *fresh* button mushrooms (12oz carton works is the perfect size)
4 eggs
1 pt half and half (fat free works)
1 1/4 cup of shredded Swiss (Sargento's shredded Swiss in the bag is the perfect size)
1/2 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp nutmeg (sounds strange but adds a nice flavor)
Preheat oven to 375

Melt the butter in a large frying pan on medium heat, once melted toss in minced garlic and saute for 1 minute then add sliced mushrooms, diced green onions and fresh spinach.  Saute until the mushrooms become soft and the liquid from the spinach has evaporated.  Set to the side

In a glass bowl, beat the 4 eggs, add half and half and salt, pepper, nutmeg and cayenne - whisk together.  

Add Swiss cheese and spinach/mushroom mixture - mix well with a larger spoon.

Preparing the crust - make your crust or in a pinch use a Pillsbury pre-made pie crust.  

Poke holes to allow it to vent, keeps it from getting bubbly in one spot

Pour the milk, spinach, mushroom mixture into the pie crust and give the top a dusting of paprika.

Cook at 375 for 50-60 minutes 

When finished, it should be fully raised (it will collapse) have a slight golden brown crust and any liquid that appears to be boiling should be clear.

and ENJOY!

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