Recipe: Spinach Mushroom Quiche
Eggs, Cheese, Mushrooms and Leafy Greens Combine for a Main Dish
Whether in the dead of winter or in the warmth of midsummer, this quiche and its variations will delight family and friends.
Quiche is one of those dishes that need never be made the same way twice! The crust can be store-bought to make the process faster and the ingredients and proportions can be changed depending on what is on hand.
Spinach is a hardy green that can grow through the winter in more temperate climates, especially if a cold-frame is used. Chard, which can also grow through the winter (with a little protection), can be substituted for the spinach. Either green can be acquired during the summer growing season, blanched and frozen in appropriate amounts for use during the winter.
Crust:
- 1/3 cup shortening
- 1/2 teaspoon salt
- 1 1/3 cups flour (unbleached all purpose or pastry)
- 3-5 tablespoons ice water
- In a small bowl, mix together flour and salt.
- Using a pastry blender, cut shortening into flour mixture until pieces are the size of small peas.
- Sprinkle ice water, 1 tablespoon at a time, over all and mix well until dough forms a ball and is not sticky. The amount of water will depend on the humidity in the air—the more humid, the less water.
- Shape into a ball and roll out on a pastry cloth into a 9” circle.
- Put in pie pan, pinch edge into crust and place in 450 degree oven with another pie tin resting on top of crust (this prevents the pastry from bubbling).
- Bake 5 minutes, remove inner tin and bake another 5 minutes.
- Remove from oven and reduce heat to 375.
Filling
- 3 eggs
- 1 1/2 cups milk
- 1 1/2 cups shredded cheese (swiss, Monterey Jack, Havarti, Swiss or a combination)
- 4 or 5 sliced mushrooms
- 1/2 pound spinach, washed (or 1 10-oz box of frozen spinach)
- Freshly ground black pepper
- Wash and steam spinach until it is bright green.
- Remove spinach to cutting board and chop.
- Place sliced mushrooms in hot pie crust.
- Cover mushrooms with chopped spinach.
- Grind pepper over all to taste.
- In a medium bowl beat eggs.
- Stir in milk and mix well.
- Stir in shredded cheese.
- Pour mixture over mushrooms and spinach, spreading cheese as needed.
- Bake at 375 for 30 minutes or until crust is browned and center is firm.
- Remove from oven and let sit 10 minutes before slicing and serving.
For another variation, sauté the sliced mushrooms in a little butter in a nonstick pan. Add fresh spinach or chard and cover skillet till spinach wilts. Remove spinach, chop it, and continue as above.
Another interesting egg dish that combines cheese, spinach and mushrooms is found in these variations of Hot Cheese Squares.
