Every now and then, I get the urge to whip up something different for dinner. Quiche is often thought of as a breakfast or brunch dish, but it also makes a marvelous evening meal. It’s lovely paired with a green salad. This spinach and mushroom quiche was a scrumptious meatless entrée, though it was a hard sell to get my husband to even try a slice.
We both grew up in the “real men don’t eat quiche” era. I don’t know what that was all about as most men I know are fans of both pie and eggs. When I revealed our dinner plans on the night I made this spinach and mushroom version, the husband responded, “I’ve never liked quiche.” I married a stubborn fellow.
Well, reluctantly, he took a piece of the quiche, knowing there was always the option of peanut butter in the pantry. “Not bad,” he replied after his first bite. I was vindicated. I thought this was my best quiche base ever. It reminded me of a local restaurant where we carry out quiches for luncheons and showers. It was thick, rich and tender. The texture was perfect.
Feel free to add in what you like. The picky husband would love some bacon or ham paired with cheddar cheese. And skipping the mushrooms would be fine by him, too. Just make sure you keep the ratio of eggs and cream the same. My pie plate is a little deeper than the standard Pyrex dish. If you have any extra custard after filling your crust, just bake it up in a ramekin for a crustless mini quiche.
- 1 tablespoon butter
- 4 ounces sliced mushrooms
- 4-5 ounces baby spinach, roughly chopped
- ¼ of a red bell pepper, diced
- 4 eggs
- 1 cup half and half
- ½ cup heavy cream
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cheese, shredded (I used a mixture of Monterey Jack and sharp cheddar)
- 1 green onion, sliced
- 1 prepared, uncooked pastry shell (homemade or store bought)
- Preheat oven to 400ºF.
- Heat the butter in a skillet. Add mushrooms, sprinkle with a pinch of salt, and sauté until tender.
- Add spinach and red bell pepper; cook and toss until the spinach is wilted. Remove from heat.
- Whisk together the eggs, half and half, cream, salt and pepper.
- Stir in the 1½ cups of cheese of your choice. Set aside.
- Sprinkle the crust with green onion and vegetables.
- Pour egg mixture into the pastry shell.
- Bake for 15 minutes at 400ºF. Decrease temperature to 325º and continue baking for about 40 minutes or till knife inserted near the center comes out clean.
- Serve warm or at room temperature.
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