"There is one extraordinary ingredient that goes into everything I cook and bake. Please, do not forget this ingredient for it is important to all recipes. When I am cooking or baking, I add extra spoonful's of love to all my recipes. Love added to all things good makes them just a little bit better."
Spinach Mushroom Quiche
Yesterday the temperature up here only reached a high of 8*F. It was cold outside but warm inside for I made one of my favorite recipes—this Quiche. I have been baking it since I was in college in the in the late 70’s. I came up with this recipe after tasting my first slice of Quiche, which was only ½ an inch high at best, dry, spice less and tasteless. Yet, I had a craving! On the way home, I stopped at a grocery store and purchased all the ingredients I needed, plus a small bottle of Blue Cheese Salad Dressing. For some reason I thought this Salad dressing would help make my Quiche richer and it does. (BTW: If you don’t like Blue Cheese, don’t worry for you can’t taste it!)
I took all my ingredients into the Kitchen and over the next 15 minutes or so prepared the batter and popped it in the oven. Ever since that day so long ago, I have been making this Quiche for self, friends and family—-to date no one has ever turned down a piece, and many have raved over this savory warming delight.
Preheat oven to 350 degrees Fahrenheit
1, 2-3 inch deep pie pan or 9 X 9 inch square pan (preferably a ceramic pan)
1, 9 inch homemade pie crust, Pg. 297 in my Sharing Mountain Recipes cookbook or 1 prepackaged 9 inch pie crust, gently placed into a deep dish pie pan and then fluke (pinch) the edges.
12-13 eggs or equivalent amount of liquid egg substitute
2/3 cup milk, half and half or cream (The thicker the cream, the richer the pie.)
1 1/2 chopped bunches of fresh spinach washed and rinsed well or 10 ounces of bagged spinach, washed thoroughly
8 ounces of sliced mushrooms, washed and rinsed
2 tablespoons butter
Sprinkle of garlic powder
1 bunch of scallions diced, including some of the green section or ¼ cup chopped onion
1 teaspoon minced garlic
1 teaspoon dill
1 ½ cups grated Swiss Cheese
1 ½ cups grated Gruyere Cheese
2 ½ tablespoon chunky Blue Cheese Salad Dressing (my secret ingredient)
2 teaspoons blue cheese crumbles (optional)
Salt and pepper to taste
- Steam or cook the spinach and mushrooms with the butter and a sprinkling of garlic until dark green and tender. (I usually do this by placing these ingredients into a microwave safe bowl, filling it with water and microwave all for 9-10 minutes.) Drain all water from the cooked spinach and mushrooms.
- Mix all the filling ingredients together thoroughly and pour into the prepared pie crust/shell and bake for 55-65 minutes or until the center just barely jiggles.
- Allow to cool for a few minutes and serve.
Variation: Substitute 1 1/2 cups chopped broccoli for the spinach or 1 1/2 cups of mixed chopped broccoli, julienne zucchini and diced yellow peppers and thinly shredded radicchio leaves.
Hint: Any leftovers can be stored in the refrigerator for a couple of days or frozen for up to 1 month. To freeze, remove all from the pan, and wrap in cellophane and then wrap tin foil or place wrapped in cellophane and place into a freezer safe baggie.
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