Combine the flour, salt, and sugar. Cover quiche with foil. Great for brunch or dinner! Saute the onions and mushroom for 8 minutes before adding the garlic. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. Pour the egg mixture over the cheese. Did you know this quiche can also be baked and stored in the freezer? Add the mushroom mixture. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. Your email address will not be published. Start with about half. I also use buttermilk in the crust instead of water. Spinach Bacon and Mushroom Quiche. Cook till tender. Crispy slightly buttery crust, savory, garlicky, warm and cheesy in the center… this meatless quiche is one of the best things to come out of my oven. Then add in the vegetable mixture. Required fields are marked *. Worth the effort for something special. (That’s the entire 6.17-ounce Quiche!) Shredded Cheeses like feta, mozzarella, smoked gouda, or swiss. Add shredded cheese, ham and spinach and mushroom … In a large bowl, mix tofu mixture with mushrooms and spinach. Here’s the coffee cake we enjoyed all weekend. Pour in the egg and spinach mixture, then top with cherry tomatoes and the remaining feta cheese. Cah-peesh? Melt butter in a large skillet over medium-high heat. In a medium bowl, … Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch. (Even my meat and potatoes loving husband agrees.). Work your way up. Basically, while the spinach is defrosting, you can beat your eggs, half and half, seasonings, add in ham, onions, bacon, cheese, and chopped mushrooms. In a large bowl mix eggs and ricotta. Bake for 25-30 minutes, or just until the center is set and the top is golden. Made this quiche this morning. The quiche should easily slide out of the tin. Assemble the quiche and bake it right before eating. Remove and reserve most of the liquid from the pan. Spinach Mushroom and Feta Quiche-Easy and healthy Spinach Mushroom and Feta Quiche are the perfect light breakfast or brunch full of flavor! Defrost your spinach overnight. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! But first, let’s make the buttermilk crust: This is my ABSOLUTE favorite pie crust recipe. 2 hours for a shiny gold star. You could even make it into appetizers with store-bought mini quiche shells for a party. It’ll cost you much less, though. 3/4 stick (6 tablespoons) unsalted butter, cold, 2 tablespoons vegetable shortening, cold (such as Crisco), 3 - 4 tablespoons (or 1/4 cup) buttermilk, cold (you may or may not need the entire amount), 8 oz fresh mushrooms (I used baby bella mushrooms), 1/4 teaspoon red pepper flakes (or to taste), 2 cups shredded cheese (such as swiss, fontina, gruyere, cheddar, mozzarella) (I used half swiss and half cheddar). I hated that book for that, but I never gave up on quiche. Bake the crust for 8 minutes. Layer spinach, cheese, and onion in pie shell, making several layers of each. Add eggs to a large bowl, add milk and salt and whisk until well combined. Pour the egg mixture over the top. Easy to make with a foolproof pie crust, this vegetarian quiche is … Add the mushrooms, and saute until they are fragrant. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Then in 1982 someone penned a book entitled, “Real Men Don’t Eat Quiche”, and quiche became a cliché and passé. It’s nothing new – tons of people do it this way. Remove excess water by squeezing spinach into a kitchen towel. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. The best of both worlds – combining shortening and butter. I had my first quiche back in the late 70’s. Once combined evenly, poor into preprared pie dish. And it’s the way I like my crust! On a well-floured surface, roll out the chilled pie dough. Lets do this thing. Depending on the water content of your butter, you may need more or less buttermilk than the next person. Get creative – swap the cheeses for your favorites! Stir in the spinach, and cook for about a minute until the spinach wilts. This quiche is soo versatile! Swiss cheese, grated. Add a simple side salad of Champs Elysees greens, and a glass of Révélation Chardonnay, and you might as well be having lunch at a Metz café. Sprinkle fresh cracked pepper on top, if you please. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . Melt butter in a large skillet over medium-high heat. Save time by making it ahead! There are so so many variations! COLD. Wrap with plastic wrap and refrigerate for at least an hour. Just thaw, drain, and sautee the spinach in olive oil before adding it to your quiche. Add the spinach, and saute until it reduces down (about 4 minutes). Add the nutmeg, red pepper flakes and season with salt and pepper. Pour the filling into the prepared tin and bake in the preheated oven for 45-55 minutes until the edges are lightly browned. Sauté the onions, garlic, and mushrooms and keep them in a Tupperware container in the refrigerator. When the dough starts to hold and starts to clump, stop adding the buttermilk. To assemble your quiche, layer the mushrooms on the bottom of your tart pan. 2.) Any leftovers can be refrigerated for up to 4 days. I used a 9 inch pie plate. Remove the pie crust from the oven after 8 minutes. Add turkey-bacon bits? See how to make an easy spinach quiche. In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. Fill the baked crust with the spinach mixture, followed by the mushroom mixture and then the cheese. Make the egg mixture and store as well. Allow your quiche to cool before slicing and serving, garnish with fresh herbs and enjoy! Let’s stuff our quiche greedily with 3 different cheeses. Add onions, and cook, stirring until translucent but not brown. 3.) Place the squeeze-dried spinach in the bottom of the pie dish. Your email address will not be published. Remove from heat. Serve it as a main course for a brunch. Discard. Absolutely delicious! Let’s sauté onions. Mmm Hmm, maybe I will too! Transfer to oven. Breakfast is the most important meal of the day. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Then just squeeze the excess water … Step 3. Hello You Designs, Come on in!grab our free EMAIL series"weekend home projects that will transform your life". Add mushrooms and cook, stirring often until mushrooms release their liquid, and the liquid evaporates. You shouldn’t have this issue if you laid the dough flat into the pie dish cavity. Garnish with red bell pepper slices if desired and bake 30-45 minutes at 350, or until thoroughly warm and slighty crust at edges. So many choices! Melt the 1/4 c butter and saute the mushrooms and scallions. i just found your website, excited to try these out! SPINACH MUSHROOM QUICHE : 1 (9 inch) pie shell, baked 4 eggs, beaten (egg substitute may be used) 1 c. whole milk (or 3/4 c. skim milk) 3/4 tsp. Use a knife to check if the quiche … This recipe is flexible, and you can adapt it by substituting different vegetables or cheeses. pkg. This post may contain affiliate links. 40-50 for deep dish. Add onions, and cook, stirring until translucent … In a large dutch oven or pot, melt butter over medium heat. Roll out the dough on a floured work surface. You’ll use both whole eggs and egg whites in this … Make my version of a homemade crust or use a pre-made crust for an even quicker meal! Strain water through a fine mesh strainer. pepper 1/4 tsp. Carefully place the dough into a 9-inch pie dish. Save my name, email, and website in this browser for the next time I comment. ! COLD. Place quiche on prepared cookie sheet. In a separate bowl, combine the eggs, half and half, parmesan, salt and pepper. spoon the spinach and mushroom mix into the pastry case followed by the creamy egg mix and bake on 160C for about 15-20 minutes until golden and risen, set aside on a wire rack to cool. nutmeg 1 c. mushrooms, coarsely chopped 5 green onions, sliced (optional) 1 (10 oz.) Heat the olive oil and butter in a skillet on medium heat. Asparagus spears (I cut them into bite sized pieces), Broccoli Florets (frozen or steamed fresh). This Spinach Mushroom and Feta Quiche come together with minimal ingredients which is another reason why I love it. Saute garlic and onion in butter until lightly transparent. Rest of the pie crust is baking, whisk together milk, and parmesan golden brown, about 8-10.! 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