Tuesday, June 23, 2009

Spinach and Mushroom Quiche

I love quiche. Its really easy to make and you can put pretty much anything into it and it tastes good. One of my favorites is a simple spinach and mushroom quiche.

Spinach and Mushroom Quiche (Adapted from Paula Deen's Spinach and Bacon Quiche)

6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
2 packages chopped frozen spinach, defrosted and press the water out
1 1/2 cups shredded Swiss cheese (I used Gruyere)
1 8oz package mushrooms
1 small onion chopped
dash red pepper flakes
1 9inch pie crust (see below)

Preheat the oven to 375 degrees F.

Mix the eggs, cream, salt, and pepper in a bowl. Add spinach, mushrooms, red pepper flakes, and onion. Mix until combined. Pour into pie shell. Bake for 35 to 45 minutes until the egg mixture is set (My oven took 65 minutes). Cut into 8 wedges.

Pie Crust (Martha Stewart)

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

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