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Spinach Mushroom Quiche Recipe

Updated on April 6, 2013

Vote for Spinach Mushroom Quiche!

5 stars from 3 ratings of Spinach Mushroom Quiche

Your nugget of nutritional Info for this post:

Eggs are more than they're cracked up to be! One of the most nutrient dense foods you can eat, the protein they provide is easy for your body to assimilate. Loaded with all eight of the essential amino acids, they also provide choline, vitamin D, folate, calcium, iron and selenium. Eggs-cellent!

The Results!

Source

All the Ingredients:

Recipe in Rebus:

prick pie shell to prevent air pockets. a lot of pricks, too!
prick pie shell to prevent air pockets. a lot of pricks, too!
really, really a lot of pricks!
really, really a lot of pricks!
Bake at 400 for @7 minutes, edges protected
Bake at 400 for @7 minutes, edges protected
slice your mushrooms
slice your mushrooms
mushrooms to pan
mushrooms to pan
tilt pan, and drain oil from mushrooms
tilt pan, and drain oil from mushrooms
blot excess oil from shrooms
blot excess oil from shrooms
steam your spinach
steam your spinach
place steamed spinach on clean linen cloth
place steamed spinach on clean linen cloth
roll it up, and wring out excess water
roll it up, and wring out excess water
like so!
like so!
blot yet further on a paper towel
blot yet further on a paper towel
grate the cheddar
grate the cheddar
ingredients for custard
ingredients for custard
easy separation technique, use your hand as a sieve
easy separation technique, use your hand as a sieve
add cream to eggs
add cream to eggs
layer veggies into pie shell, starting with mushrooms
layer veggies into pie shell, starting with mushrooms
then the spinach
then the spinach
sprinkle cheese
sprinkle cheese
I add the custard once the pie shell is safely placed on the oven rack, to minimize spills
I add the custard once the pie shell is safely placed on the oven rack, to minimize spills
see? no muss, no fuss!
see? no muss, no fuss!

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: one whole quiche

Ingredients

  • 1 pie shell, deep dish
  • 2 cups ½ & ½
  • 4 oz cheddar cheese, shredded
  • 4 eggs, free range & cage free, if you can
  • 10 oz spinach
  • 8 oz bella mushrooms
  • to taste nutmeg

TIP:

If you're a mad pastry chef, please, by all means make your own pie crust! Unfortunately, the pie crusts I make are more weapons grade than flaky, so I "cheat" and use the frozen shells from the grocery. Marie Callendar's are a favorite...

How to Do it:

  1. Take a thawed pie shell, and thoroughly prick the uncooked dough, to minimize air pockets, wrap edges in foil cover, and cook for @7 minutes at 400 degrees. Remove & set aside.
  2. Slice Bella mushrooms.
  3. Saute mushrooms, and when cooked, tilt the pan to allow oils and liquid to drain, and blot off before removing mushrooms to sideboard.
  4. Steam spinach until wilted.
  5. Remove. Squeeze excess water from leaves, and place "wad" on linen cloth.
  6. Roll and wring out as much water as possible.
  7. Flatten and place between two paper towels, and set aside.
  8. grate your cheddar, and set aside.
  9. Time to prep the custard! For this, you'll need your eggs, ½ & ½, and nutmeg.
  10. Crack 2 whole eggs into mixing bowl--then add 2 yolks only to this mix.
  11. Add ½ & ½.
  12. Sprinkle nutmeg, and blend thoroughly.
  13. I always ferry the pie shell to the oven rack before i pour the custard, to minimize spillage of same!
  14. Cook ½ hour uncovered at 350F.
  15. Tent with foil, and cook an additional 15 minutes, or until custard is set through. (a toothpick test can tell you when!)

Quiche the Cook!!

Source

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    • pstraubie48 profile image

      Patricia Scott 4 years ago from sunny Florida

      This sounds yummy...mushrooms and spinach are two of my favorites....I am adding this to my recipe files so I can give it a try very soon.

      Thanks for sharing

      Sending Angels your way today

      Have a lovely Easter Sunday :) ps

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thank YOU for sharing such a nice compliment! One of these days, I will figure out how to make pastry crust that couldn't double as seismic grade mortar,,hehehe. Hope your day is as blessed, as well..:)

    • epigramman profile image

      epigramman 4 years ago

      Wow Karen - all I want to do when I arrive at your hallowed hubspace is to eat, lol, and give you glowing reviews. This is truly a world class presentation and a worthy inclusion into any culinary magazine online or on the newstand. What comes out of it for me too is know it's truly a labor of love for you in putting all of this together - your images are beautiful and they lead the reader in a most direct and concise way of cooking each meal - hubbravo from the epi-man for your 'art.'

      And sending you warm wishes from a cold rainy week here at lake erie time ontario canada 11:47am courtesy of Colin and his cats Tiffy and Gabriel

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Oh Epigramman--you do say the nicest things! Like a bowlful of cream for a cat, really, but that's no surprise, since the best stuff always rises to the top. Thank you a LOT for the compliments on the step by step jpegs--they brighten what would otherwise be a pretty boring how-to.

      From my sunny old coast in California, right around 10:30 a.m., getting ready to go for a run in the foothills. Life is good!!

      Baby Huey and Dharma say "rahr" to Tiffy and Gabriel.

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