What a quiche! My oh my!
I had half a bag of spinach that just wasn't going to last another day... so I made a quiche using basic ingredients I keep most of the time e.g. eggs, cheese(s), cream, onions, bacon, mushrooms, and pie crust makings. You could say "It was a piece of cake..." but it was indeed a pie! (See image to the right: that is all that was left, and was saved for my husband's lunch.)
If you've made a quiche before... the ingredients follow... use your own method to create and bake.
For those of you who have never made a quiche before... it's easy-peasy and don't be afraid to jump right in. If you've got the ingredients and have a deep-dish pie plate and an oven... you're ready to go.
Spinach Mushroom Quiche
Single pie crust recipe (see below) or just buy one if you're not into making your own
1 cup flour
1/3 cup Crisco (cut into flour mixture, one half at a time)
dash of salt
water to bind (I just hold the bowl under the tap and dribble cold water into the dry mixture while stirring with a fork until the flour starts to turn into a ball.... then stop!' That's all the water you need.
Pat into a hocky-puck sort of shape, and then roll on a floured surface. Flop the crust into a quiche dish, or a deep-dish pie plate and finish the edges so it looks good.
Quiche
6 - 10 strips of bacon, fried and crumbled
4 eggs
1-1/2 cups of cream
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 cups of chopped, fresh spinach
2 cups of chopped mushrooms
1/2 cup of chopped onions
1 cup of shredded Swiss Cheese
1 cup of shredded Cheddar Cheese (or use a mix of cheeses that suit you to equal 2 cups of shredded cheese. I like to mix parmesean, mozzarella and cheddar together, although any mix will do.)
Put crumbled bacon in bottom of pie
Mix all the chopped ingredients in a bowl
Stir together eggs and cream in a smaller bowl and add salt, pepper and nutmeg; and then stir in the cheese
Pour egg and cheese mixture into bowl of chopped ingredients; stir well
Pop the quiche into a 400 degree oven for about 35 to 45 minutes, or until it is set nicely and is a lovely golden brown (or at 375 or 380 in a convection oven)
Remove from oven and let cool about 20 minutes before serving.
I will warn you right now... if the whole thing isn't eaten and there are leftovers... the leftovers become dangerous... it becomes "finger food," as it stands up nicely to being cut into slivers and popped into the mouth... and, you won't be able to stop at one sliver!
Be very, very careful! Eating over half the pie by yourself will make your hips and thighs grow to enormous proportions!
So, to nip this right in the bud, invite over several people when serving quiche for brunch or dinner, if only to ensure it is all consumed, leaving no leftovers.
You've been warned!
I had half a bag of spinach that just wasn't going to last another day... so I made a quiche using basic ingredients I keep most of the time e.g. eggs, cheese(s), cream, onions, bacon, mushrooms, and pie crust makings. You could say "It was a piece of cake..." but it was indeed a pie! (See image to the right: that is all that was left, and was saved for my husband's lunch.)
If you've made a quiche before... the ingredients follow... use your own method to create and bake.
For those of you who have never made a quiche before... it's easy-peasy and don't be afraid to jump right in. If you've got the ingredients and have a deep-dish pie plate and an oven... you're ready to go.
Spinach Mushroom Quiche
Single pie crust recipe (see below) or just buy one if you're not into making your own
1 cup flour
1/3 cup Crisco (cut into flour mixture, one half at a time)
dash of salt
water to bind (I just hold the bowl under the tap and dribble cold water into the dry mixture while stirring with a fork until the flour starts to turn into a ball.... then stop!' That's all the water you need.
Pat into a hocky-puck sort of shape, and then roll on a floured surface. Flop the crust into a quiche dish, or a deep-dish pie plate and finish the edges so it looks good.
Quiche
6 - 10 strips of bacon, fried and crumbled
4 eggs
1-1/2 cups of cream
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 cups of chopped, fresh spinach
2 cups of chopped mushrooms
1/2 cup of chopped onions
1 cup of shredded Swiss Cheese
1 cup of shredded Cheddar Cheese (or use a mix of cheeses that suit you to equal 2 cups of shredded cheese. I like to mix parmesean, mozzarella and cheddar together, although any mix will do.)
Put crumbled bacon in bottom of pie
Mix all the chopped ingredients in a bowl
Stir together eggs and cream in a smaller bowl and add salt, pepper and nutmeg; and then stir in the cheese
Pour egg and cheese mixture into bowl of chopped ingredients; stir well
Pop the quiche into a 400 degree oven for about 35 to 45 minutes, or until it is set nicely and is a lovely golden brown (or at 375 or 380 in a convection oven)
Remove from oven and let cool about 20 minutes before serving.
I will warn you right now... if the whole thing isn't eaten and there are leftovers... the leftovers become dangerous... it becomes "finger food," as it stands up nicely to being cut into slivers and popped into the mouth... and, you won't be able to stop at one sliver!
Be very, very careful! Eating over half the pie by yourself will make your hips and thighs grow to enormous proportions!
So, to nip this right in the bud, invite over several people when serving quiche for brunch or dinner, if only to ensure it is all consumed, leaving no leftovers.
You've been warned!
No comments:
Post a Comment