Tuesday, April 29, 2014

Spinach and Mushroom Quiche

This past Friday night, I was craving something warm and comforting for dinner.  Quiche came to my mind, I love it and it's quick and easy.  I was already at the grocery store when I decided this, so with a quick search on my phone, I found this recipe.  You can find healthier options for quiche out there, but I wanted it classic - creamy, eggy and cheesy.

I will admit to you, I omitted the homemade crust due to time constraints.  I would like to have a go at making my own pie crusts someday though!  Aside from my store-bought frozen crust, here are the simple steps it takes to make yourself a lovely quiche (p.s. I still used the recipes instructions on how to pre-bake the crust - about 6-8 at 450 degrees).

While your crust is pre-baking: Heat a tablespoon of vegetable oil in large skillet.  Once the oil is hot, cook your chopped 1/2 onion and 1 1/2 cups of mushrooms until they are tender.  Roughly chop up 3 cups of spinach and stir that in and set the mixture aside (we threw in a bit of chopped up ham that was leftover from Easter as well).

Take the crust out of the oven and set aside.  Turn the oven temperature to 325 degrees.  Lightly beat 5 eggs in a large bowl.  Add 1 1/4 cup half and half, 1/4 tsp salt and a dash of nutmeg.  

Add the spinach and mushroom mixture to the egg and mix together.  In another small bowl, put the 1 1/2 cups of shredded swiss cheese in and mix in 1 tablespoon of flour. 

Add the cheese mixture to the egg mixture and mix it well.  Pour the mixture into your pre-baked crust.  Put the quiche in the 325 degree oven and bake for 50-55 minutes.  A knife inserted in the center should come out clean.

Once the quiche is done, set it on a cooling rack to cool completely.  I usually can't wait that long to eat it!

I made a little spinach salad with strawberries, pecans, and poppy seed dressing to compliment the quiche.  

What's your favorite comfort dinner?

xo Bridget

No comments:

Post a Comment

01 09 10