Those bacon recipes are a hard act to follow since they were just soooooo decadent, but my friend Dani and I made something delightful tonight, so I just have to share! I know, I know, mushroom spinach quiche — boring, right? No, actually it turned out completely delicious. There’s a reason quiches are so popular. Plus it was really fun cooking with Dani, tasting things along the way and getting slightly starry-eyed together.
To make this quiche, I ended up pulling together two recipes I found on the internet:
- Quick Spinach Mushroom Quiche from AllRecipes.com, by Mindy Spearman
- Mushroom Quiche from SimplyRecipes.com
In the first recipe, I wasn’t big on the packaged soup seasoning or the crescent rolls, so I trolled the comments for suggestions for substitution. MAVENZ99 recommends 1/2 tsp salt, black pepper, a pinch of thyme, and 1/2 tsp. dry mustard. Sounded good to me, so I went with that. I added a bit of nutmeg too, thanks to the second recipe — and shallots instead of green onions.
I used a Mrs. Smith’s frozen pie crust. Not exactly the healthiest thing in the world, but better than Pillsbury — at least with Mrs. Smith’s the hydrogenated oil only showed up in the “less than 2%” section of the ingredients, after baking soda (it was the second or third ingredient in the Pillsbury crusts!). I could have gone for the super healthy organic whole wheat crust but I wanted that light flakiness that you can’t really get with whole wheat flour. And yes, I could have made my own crust, but honestly, I don’t have time for that on a weeknight! Sorry guys.
I liked the method from the second recipe better, so I followed that for the most part. I also made some modifications of my own. I used soymilk instead of half & half in deference to my lactose intolerant boyfriend. In my experience that kind of substitution doesn’t make much of a taste difference, but it sure is healthier! Feel free to use half & half though, if you prefer. I’m sure it’d be awesome. Lastly I used Jarlsberg (a kind of swiss cheese) instead of Monterey Jack or Gruyere, and put a dash of sherry in the pan with the mushrooms to reduce. Mmm.
Spinach Mushroom Quiche
- 1 frozen 9″ pie crust, or make your own
- 2 tablespoons olive oil (or butter or margarine)
- 2 cups fresh sliced mushrooms (I used large brown ones)
- 2 cups torn spinach leaves, packed down a bit
- 2 medium shallots, diced
- 1/2 teaspoon sea salt, plus more to taste for seasoning mushrooms
- 1/2 teaspoon fresh ground black pepper
- pinch dry thyme
- 1/2 teaspoon dry mustard
- pinch ground nutmeg
- 1/2 cup soymilk (or milk or half & half)
- 4 eggs
- 1 cup shredded Jarlsberg (or cheese of your choice)
- Preheat oven to 375F (190C). Pull out pie crust and let thaw for 15 minutes. Bake for 15 minutes till golden brown but not too dark. If you want, you can line it with tinfoil and fill it with dried beans to prevent it from puffing, but we didn’t do this and it worked just fine. I just poked the puffiness down a bit. Let cool completely (it should be done by the time you’re done with everything else).
- Chop all your veggies and shred your cheese while the pie crust is baking.
- Heat olive oil in skillet (I like cast iron) over medium heat. Add shallots and cook, stirring, for a few minutes until translucent and slightly brown. Add mushrooms; season with salt & pepper. Cook, stirring, until the mushrooms have released some liquid and it has evaporated — about 8-10 minutes. Turn the heat up to medium-high to caramelize them a bit. They should be dark golden brown. Splash a bit of cooking sherry in and stir the mushrooms around in it till the sherry is all evaporated — shouldn’t take long. Add the spinach and cook, stirring, until it’s significantly reduced — about 3 minutes.
- In a separate bowl, whisk the eggs. Add the soymilk and spices and continue whisking till combined.
- Spread half the cheese in an even layer over the bottom of the pie crust. Add the spinach/mushroom combination in an even layer over the cheese. Add the rest of the cheese in another layer. Pour the egg mixture over the top.
- Put quiche on another pan to catch the drips. Cook in 375F oven for 30-35 minutes until the center is just set (not jiggly). You may need to put tinfoil over the crust partway through to prevent it from burning, but we didn’t run into any problems with that. Let cool 10 minutes before cutting.
What we ended up with was a delightful, faintly sweet but still quite savory pie, rich and filling but not in a way that makes you feel like you might have a heart attack any moment. We enjoyed a few slices with a nice salad and had a lovely, completely satisfying meal together.