It is obvious that I am a little obsessed with the mushroom/spinach combination. I am. It is true. I admit it. For me, Spinach is a wonder green (yes, I realize I am sounding like Popeye!), but it has iron, calcium, even protein, and scores of other "good for you" nutrients. Mushrooms are similarly nutritious. Not to mention delicious. Here is a easy quiche recipe that I know you will enjoy. Try it!
First, I made a simple crust--the only adjustment I made to the existing recipe is that I chilled the dough in the fridge for about 10 minutes. This made it easy to roll out and spread onto the baking dish.
1/4 cup olive oil
1/4 cup ice water (I use refrigerated water)
Mix flour and salt with fork.
Beat oil and water with whisk or fork to thicken.
Pour into flour and mix with fork.
Press into 9" pie crust.
Fill with quiche mixture and bake at 400F until done.
*You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
**This recipe is not suitable for baked pie crust shells.
***It makes a nice, flaky crust that's suitable for everyday use
Then I made this filling.
1 Tablespoon olive oil
2 cups fresh mushrooms (bellas)
3 cups fresh spinach
1/2 cup parsley
1 small shallot, cut into small pieces
2 cloves, crushed garlic
3/4 cup milk
1 1/2 cup grated sharp cheddar
1/2 teaspoon red pepper flakes
Salt & pepper to taste
Preheat oven to 400 degrees
In a saucepan, add olive oil and sauté veggies (spinach, mushrooms, shallot, and garlic) together for 4 minutes or until spinach begins to shrink.
In a bowl whisk together eggs, milk, red pepper flakes, salt and pepper, parsley, and cheese.
Let veggies cool down and add to the egg mixture. Combine all together (do not beat mixture, combine it lightly).
Add mixture to the crust and bake in oven for 35 to 40 minutes or until quiche begins
Egg, milk & cheese mixture