Sunday, May 18, 2014

Spinach and Mushroom Quiche

Spinach Mushroom Quiche

The truth be told, I have never been a quiche person.  I found them too cheesy - or thought they were.  So for years and years, I have never tried to make this.  And if there was a choice between a quiche...and well...just about anything - I would choose the other.  There are two things that changed this recently.  First, at the Grand Hotel on Mackinac Island, they served Vegetable Primavera Tart for the opening luncheon at the Library of Michigan's Loleta Fyan Small and Rural Library Conference - and I really liked it.  Which is a good transition into the second reason.  Chris (my son) has become a vegetarian.  So we have wanted to have good dinner options that we can all enjoy.  And I think we found one.

I adapted this recipe from Jarlsberg, Spinach & Mushroom Quiche from Busch's (an Ann Arbor, Michigan grocery story.  I played with it a bit and think this will be the base for many new recipes to come.  We loved the way this turned out and will definitely be making it again.  It even reheated well for lunch.

Ingredients (serves 4-5)
1 Frozen deep dish pie crust
1 tbsp Olive oil
12 oz Mushrooms, sliced
1 cup Skim milk
5 Large eggs
10oz. package Frozen chopped spinach, thawed
1 whole Roasted red pepper (around 4 oz), diced
1 ½ cups Swiss cheese (around 6 oz)
¼ tsp Black pepper
¾ tsp Kosher salt

1. Bake pie crust per directions.  Then change the temperature to 400°F for the quiche.
2. In non-stick skillet over medium-high heat, add 1 tablespoon olive oil and cook mushrooms for around 5-7 minutes.  Remove from heat.
3. In a large bowl, mix sautéed mushrooms with skim milk, eggs, spinach, roasted red peppers, cheese, black pepper and salt until well blended.
4. Place the pie crust on a Jelly Roll pan.  Pour vegetable mixture into deep dish pie crust.  Bake quiche 55-60 minutes until filling and crust are golden and knife inserted in center comes out clean.  Let sit 5 minutes and then serve.


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