May 19, 2014

Spinach Mushroom Quiche

I'm so ridiculously suggestible when it comes to food. I just need to look at a picture of a dish long enough to get the itch to make it. Sometimes it works even if I just see something on a menu or when people tell what they had. It's a good thing because I can always find new and interesting stuff to make! That's the story of this quiche. First my friend told me she had it for dinner. Then  I saw Gordon Ramsay making it on his youtube channel. I finally had to make my own and it turned out beautifully!

Ingredients -

Pie crust - 1 sheet
Eggs - 4
Milk - 1 cup
Cheddar - 1 cup grated.
Mushroom - 1 package - 8 ounces sliced.
Baby spinach - 1/2 cup - stems trimmed.
Oil - 2 teaspoons
Salt and Pepper
Herbs of your choice
Garlic powder

Method -

1. Preheat oven to 375F

2.  Line a 9 inch cast iron pan or a tart pan or pie dish with the pie crust. Pat down to remove air pockets and poke a bunch of holes on the bottom and sides with a fork.

3. Blind bake with weights for 15 minutes.

4. While the pie crust bakes, saute the mushrooms over medium heat till cooked and brown and water evaporated.

5.  Add the spinach and allow to wilt.

6. Once wilted, add some herbs of your choice, garlic powder, salt and pepper and take off the heat.

7. In a separate bowl, whisk the eggs and milk together with a little salt and pepper.

8. With the pie crust ready, spoon the mushroom-spinach mixture over the pie crust.

9. Add the grated cheese and then pour the egg-milk mixture.

10. Bake at 375 for 25 minutes and cool for 20 minutes.

Pretty easy especially if you use a store bought pie crust. I hope you enjoy the recipe!

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