Saute the onions and mushroom for 8 minutes before adding the garlic. Drain the spinach in a colander while you prepare the rest of the ingredients. Cover quiche with foil. Heat the olive oil and butter in a skillet on medium heat. 1.) Stir in the spinach, and cook for about a minute until the spinach wilts. Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch. You could even make it into appetizers with store-bought mini quiche shells for a party. // Place quiche on prepared cookie sheet. Add the mushroom mixture. Pour the filling into the prepared tin and bake in the preheated oven for 45-55 minutes until the edges are lightly browned. Place sliced … Design by Purr. In a medium mixing bowl, whisk together milk, cream, eggs, and egg yolk. Add the garlic and continue to cook for another 2 minutes. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. Sprinkle with vegetable mixture, and then top with the remaining cheese. Blot and squeeze all the water out of the strained spinach into a kitchen towel. SPINACH MUSHROOM QUICHE : 1 (9 inch) pie shell, baked 4 eggs, beaten (egg substitute may be used) 1 c. whole milk (or 3/4 c. skim milk) 3/4 tsp. Cool on a wire rack for about 10 minutes before slicing. Bake for 25-30 minutes, or just until the center is set and the top is golden. Absolutely delicious! Make broccoli and cheddar cheese quiche? I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. Sprinkle the shredded cheese over the top and pour the egg mixture over the other ingredients. Please check our privacy and disclosure policy. spoon the spinach and mushroom mix into the pastry case followed by the creamy egg mix and bake on 160C for about 15-20 minutes until golden and risen, set aside on a wire rack to cool. If your crust starts to bubble up in some places use a fork to pierce the dough and remove the air. (Even my meat and potatoes loving husband agrees.). Pour in egg mixture. Work your way up. Changing the ingredients makes an entirely different dish. It was the trendy thing to eat…at least it felt like that to me. Turn the dough about a quarter turn after every few rolls until you have a circle thats about 12 inch in diameter. salt 1/4 tsp. Optionally, keep a few slices of mushroom and some spinach to top over the quiche. Just thaw, drain, and sautee the spinach in olive oil before adding it to your quiche. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Defrost your spinach overnight. Mix in the spinach, feta, parsley, thyme and season with salt and pepper. Depending on the water content of your butter, you may need more or less buttermilk than the next person. Easy to make with a foolproof pie crust, this vegetarian quiche is … Combine the flour, salt, and sugar. ©2020 Little Spice Jar. 4 Comments, Posted in: Bread & Baking, Breakfast & Brunch, Lunch, Sandwiches, Your email address will not be published. I used a 9 inch pie plate. I love quiche and this recipe for Spinach and Mushroom Quiche is especially good! Remove and reserve most of the liquid from the pan. Roll out the dough on a floured work surface. Fingers work well too! Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) i just found your website, excited to try these out! Place the squeeze-dried spinach in the bottom of the pie dish. Add the mushrooms, and saute until they are fragrant. Season with salt and pepper to taste. Serve it as a main course for a brunch. Make my version of a homemade crust or use a pre-made crust for an even quicker meal! In a large bowl, mix tofu mixture with mushrooms and spinach. Mmm Hmm, maybe I will too! Make sure to remove all water from the spinach. Sign up below to receive updates weekly including printables, organization tips, home improvement projects, recipes and more! We’re selling the 6.17-ounce box of Trader Joe’s Mixed Mushroom & Spinach Quiche for $2.49, everyday. Basically, while the spinach is defrosting, you can beat your eggs, half and half, seasonings, add in ham, onions, bacon, cheese, and chopped mushrooms. 2 hours for a shiny gold star. Then just squeeze the excess water … thanks! 3/4 stick (6 tablespoons) unsalted butter, cold, 2 tablespoons vegetable shortening, cold (such as Crisco), 3 - 4 tablespoons (or 1/4 cup) buttermilk, cold (you may or may not need the entire amount), 8 oz fresh mushrooms (I used baby bella mushrooms), 1/4 teaspoon red pepper flakes (or to taste), 2 cups shredded cheese (such as swiss, fontina, gruyere, cheddar, mozzarella) (I used half swiss and half cheddar). Use a homemade crust (recipe provided) or a store-bought shell, it’s totally up to you. We need to get as much water out of the vegetables as possible or the quiche will … Bake at 425 degrees for 15 minutes. Add the spinach, and saute until it reduces down (about 4 minutes). Saute garlic and onion in butter until lightly transparent. Season the egg mixture with salt and pepper. Asparagus spears (I cut them into bite sized pieces), Broccoli Florets (frozen or steamed fresh). Pour it into the pie crust. And after having coffee cake about 100 times a day, I was ready for something savory, delicious, and healthy. This easy quiche recipe with spinach, mushroom, and cheddar cheese is a great way to get veggies in your morning breakfast. pepper 1/4 tsp. Set aside to cool. Remove from heat. Lets do this thing. Same with the frozen spinach. Spinach Bacon and Mushroom Quiche. The dough should come together easily and should not feel overly sticky. Everything – butter, shortening, buttermilk. You shouldn’t have this issue if you laid the dough flat into the pie dish cavity. Spinach Mushroom and Feta Quiche-Easy and healthy Spinach Mushroom and Feta Quiche are the perfect light breakfast or brunch full of flavor! You’ll use both whole eggs and egg whites in this … Let’s call it brunch. I’m sharing it with you because we’re friends. I also use buttermilk in the crust instead of water. Tuck the dough in with your fingers making sure its placed neatly in the dish. Let’s stuff our quiche greedily with 3 different cheeses. Breakfast is the most important meal of the day. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. Add the nutmeg, red pepper flakes and season with salt and pepper. ! Great for brunch or dinner! Bake until just set in the center, about 30-35 minutes. Add turkey-bacon bits? I had my first quiche back in the late 70’s. Stir into the mushroom mixture. COLD. Pre-bake crust for 8 minutes. Layer spinach, cheese, and onion in pie shell, making several layers of each. Bake in preheated oven for 45 minutes. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. Honestly, I am happy to eat quiche for breakfast, brunch, lunch and even dinner. Melt butter in a large skillet over medium-high heat. chopped frozen spinach, thawed 8 oz. Allow your quiche to cool before slicing and serving, garnish with fresh herbs and enjoy! (That’s the entire 6.17-ounce Quiche!) Any leftovers can be refrigerated for up to 4 days. Remove the pie crust from the oven after 8 minutes. 2 Mix the beaten eggs, cream, the cheese. Once combined evenly, poor into preprared pie dish. In a large dutch oven or pot, melt butter over medium heat. When adding the buttermilk, make a hole in the center of the flour mixture. Worth the effort for something special. This post may contain affiliate links. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! For the filling: If your frozen spinach is not already thawed, thaw it in the microwave per box directions. With a sharp knife, trim the extra overhang of crust. To assemble your quiche, layer the mushrooms on the bottom of your tart pan. Garnish with red bell pepper slices if desired and bake 30-45 minutes at 350, or until thoroughly warm and slighty crust at edges. Shredded Cheeses like feta, mozzarella, smoked gouda, or swiss. Break the butter down into the flour using a potato masher, pastry cutter, or fork. I hated that book for that, but I never gave up on quiche. Add a simple side salad of Champs Elysees greens, and a glass of Révélation Chardonnay, and you might as well be having lunch at a Metz café. Mix the egg mixture and sauteed vegetables and pour into the cooled pie crust. The key to preventing a soggy Spinach Mushroom and Feta Crustless Quiche is to reduce the moisture in your vegetables. Swiss cheese, grated. Oh the cheese! Your email address will not be published. Required fields are marked *. Assemble the quiche and bake it right before eating. There are so so many variations! You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . It’ll cost you much less, though. This recipe is flexible, and you can adapt it by substituting different vegetables or cheeses. Or freeze for up to 2 months. Step 3. Your email address will not be published. COLD. Saute the onions and mushroom for 8 minutes before adding the garlic. Add eggs to a large bowl, add milk and salt and whisk until well combined. Wrap with plastic wrap and refrigerate for at least an hour. But first, let’s make the buttermilk crust: This is my ABSOLUTE favorite pie crust recipe. Add onions, and cook, stirring until translucent … So many choices! 10 Best Spinach Quiche with Frozen Spinach Recipes | Yummly See how to make an easy spinach quiche. And it’s the way I like my crust! COLD. 3.) Sauté the onions, garlic, and mushrooms and keep them in a Tupperware container in the refrigerator. 40-50 for deep dish. All the components of this quiche can be made ahead of time and refrigerated. Top with the remaining cheese and bake for 50-60 minutes at 350 degrees. Step By Step Photos for Spinach Mushroom and Feta Crustless Quiche. This Spinach Mushroom and Feta Quiche come together with minimal ingredients which is another reason why I love it. Let’s call it dinner. Quiche is best if you allow it to cool for 20 minutes before serving! Defrost according to package directions. 1 Brush the 1 T softened butter on the crust. In a separate bowl, combine the eggs, half and half, parmesan, salt and pepper. Bake the crust for 8 minutes. Do NOT add all the buttermilk at once. Save time by making it ahead! And garlic. Make the egg mixture and store as well. Same with the frozen … Very tasty. Use a knife to check if the quiche … Fill the baked crust with the spinach mixture, followed by the mushroom mixture and then the cheese. Discard. 2.) Pour the egg mixture over the cheese. "weekend home projects that will transform your life", The Ultimate Lemon Blueberry Muffin Recipe. Cook till tender. On a well-floured surface, roll out the chilled pie dough. Transfer to oven. Strain water through a fine mesh strainer. Remove excess water by squeezing spinach into a kitchen towel. For the quiche; I 12 oz bag of cut leaf spinach frozen, one onion finely sliced (pan fried both w/ 3 teaspoons of butter and added to it 6 deli slices of ham sliced finely cut … Melt the 1/4 c butter and saute the mushrooms and scallions. Let’s sauté onions. Cah-peesh? Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Let’s let the quiche making begin! Place the Slices of Mushrooms and chopped Spinach at the bottom of the partially baked Quiche Crust, alternating between the two so that they are evenly mixed. Whisk until the eggs are completely incorporated with other ingredients. Then in 1982 someone penned a book entitled, “Real Men Don’t Eat Quiche”, and quiche became a cliché and passé. Save my name, email, and website in this browser for the next time I comment. This quiche is soo versatile! Melt butter in a large skillet over medium-high heat. Roll out the crust and lay it in the pie dish. Add the salt and pepper. In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. The best of both worlds – combining shortening and butter. Hello You Designs, Come on in!grab our free EMAIL series"weekend home projects that will transform your life". Form dough into a ball. Pour the egg mixture over the top. Start with about half. It goes great alongside a salad or soup for lunch/dinner. This makes the ultimate flaky, tender, buttery pie crust. originally published April 16, 2014 — last updated June 14, 2020 Get creative – swap the cheeses for your favorites! Carefully place the dough into a 9-inch pie dish. Then add in the vegetable mixture. In a large bowl mix eggs and ricotta. Spread the spinach evenly into the base of the pie crust. I like to use frozen spinach for this mushroom quiche recipe. Add onions, and cook, stirring until translucent but not brown. Browning the mushrooms is an important step in preparing this vegetable quiche, as is wilting the spinach. While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. Add other veggies. Pour in the egg and spinach mixture, then top with cherry tomatoes and the remaining feta cheese. Set aside. The quiche should easily slide out of the tin. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta. Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Here’s the coffee cake we enjoyed all weekend. It’s nothing new – tons of people do it this way. Crispy slightly buttery crust, savory, garlicky, warm and cheesy in the center… this meatless quiche is one of the best things to come out of my oven. This super cheesy spinach mushroom quiche is quick and easy to make. Preheat oven to 375 degrees Bake crust according to directions. Did you know this quiche can also be baked and stored in the freezer? Made this quiche this morning. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. nutmeg 1 c. mushrooms, coarsely chopped 5 green onions, sliced (optional) 1 (10 oz.) Sprinkle fresh cracked pepper on top, if you please. When the dough starts to hold and starts to clump, stop adding the buttermilk. In a medium bowl, … Sprinkle with fresh cracked pepper if desired. And what is great is that you can pretty much add whatever ingredients you have on hand or like. The mushrooms should be a dark golden brown, about 8-10 minutes. And mushrooms. Add shredded cheese, ham and spinach and mushroom … pkg. And as always you can sub a 1/2 teaspoon of vinegar + 1/4 cup milk and let it sit for 5 minutes to make buttermilk. Add mushrooms and cook, stirring often until mushrooms release their liquid, and the liquid evaporates. 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