I love quiche and have been wanting to try my hand at it for a while, but, cooking for myself these days, have never had anyone to feed it to. I decided to make one for a Mother’s Day brunch a few weeks ago – a classic spinach, cheese, and mushroom combo – which was so good my mom and I ate half of it in one sitting (I realize this is becoming a trend with us regarding foods that are in round, mass quantities). The only thing I would have done differently is the crust. I had some pate brisée crust frozen for a few months, which may have given it a little freezer burn that wasn’t as easy to work with. I also rolled it out a bit too thin at the top, and should have either made a thicker fold-over layer or have pressed it into the pie dish high enough so that the filling just covers it. It was a little burnt on top because of this (and I didn’t even par-bake it), but still delicious nonetheless. Here is the recipe for a most stellar spinach and mushroom quiche…
Spinach, Mushroom, and Cheese Quiche (adapted from Smitten Kitchen)
• recipe for an all-butter pastry crust (this one works great and makes only a half portion, which is all you need for this recipe)
• 1 tsp. oil or butter
• 1/2 yellow onion, finely diced
• 1–2 cups mushrooms (I used shittake and procini), finely chopped
• 3 oz. cream cheese, at room temperature
• 1/3 cup milk
• 4 eggs
• 1 10 oz package of frozen chopped spinach, thawed and drained
• 1/2 cup grated cheddar (gruyere works great too – I used a mix of the two)
• 1/4 cup grated parmesan
• salt and pepper to taste
(1) Roll out the pie crust and press firmly into the bottom of your pie dish/tart pan/whatever, pressing it up the sides but not to stretch it too thinly. Store in the refrigerator until ready to use.
(2) In a skillet, heat oil over medium heat and sauté the onions until soft and translucent. Add the mushrooms and cook a few minutes longer, until everything is soft and browned, seasoning with a bit of salt and pepper at the end. Take off the heat and set aside.
(3) Preheat the oven to 425 F. Beat the cream cheese in a medium bowl until smooth, and then gradually beat in the milk and eggs. Mix in the spinach, cheese, and mushroom/onion mixture, reserving some of the parmesan cheese.
(4) Take the crust out of the fridge and pour the egg mixture into the dish. Sprinkle a bit of the leftover parmesan on top of the pie, then bake until the crust is brown and the filling is set, about 20–25 minutes. Cool a few minutes before serving.