Quiche

16 oz mozzarella,  shredded
2 pkg frozen chopped spinach, 9 oz each, thawed and squeezed dry
1 can evaporated milk
1 bunch scallions
8 oz mushrooms (probably should be 16 ozs.), sliced
2 eggs, slightly beaten
2 piecrusts, blind baked for 8 minutes 




I keep finding pieces of exploded chestnut.... ah Christmas


Heat oven to 450 degrees. 
Saute scallions (or any onion you like) in a little olive oil. Add the mushrooms and a pinch of salt. Saute until the mushrooms release their water and start to dry. Add the spinach and turn off burner. Use burner heat to further dry spinach. Place all in a large bowl to cool for a few minutes.
In a small bowl, slightly beat two eggs. Add the eggs, the evaporated milk and mozzarella to the large bowl.

For the pie crust, blind bake at 450 degrees for 8 minutes and reduce the heat to 425 degrees. Fill pie shells with quiche mixture. Bake for 20 minutes, turn pies and bake 20 to 25 minutes more. Let cool before slicing.

Bench Notes: Any green is a likely substitute. Kale would probably be good and frozen broccoli is good also. I use the frozen spinach because it's easy and available - I almost always have the ingredients or some variation of them on hand. Swiss can substitute for mozzarella or add some cheddar or parmesan to either of the good melters.  


One day, I'm going to be ambitious and make this for the crust...

I saw a crust that Cook's Country used for their Onion and Bacon tart and thought it will work for my quiche too. 

Crust (based on Cook's Country "No Fuss Crust")

makes 1 crust, so make 2 for amount of filling above 

1 c all purpose flour

1/2 c Parmesan cheese, finely grated

1/4 t salt

6 T unsalted butter, softened

2 oz cream cheese, softened

Pre-heat oven to 375 degrees. Whisk flour, Parmesan, and salt in bowl. Beat butter and cream cheese with a mixer until smooth, Set speed to low, add flour mixture to cream cheese mixture, and mix until dough forms large clumps. Flatten dough into 6-inch disk and transfer to center of 9-inch pie pan. Press crust from center out and up the edges of the pie pan and crimp edges. Refrigerate dough for 20 minutes, then freeze until firm, 10 minutes or so.

Spinach and Mushroom Quiche

Finished Quiches

I've been making spinach quiche since roughly 1987 - dear lord am I that old - ugh. Either way, the recipe that originated it has long since disappeared, but the reason I started with it and the reason I probably won't change the filling is - the distinct limitation of eggs. I can't stand the idea of so many eggs in a quiche. I want it to be more dense, and not too eggy. It should be acknowledged that I'm not a fan of eggs in many forms. I can handle eggs salad sandwiches (w/lots of fresh ground black pepper and watercress) probably once a year and occasionally (maybe 3 times per year), I enjoy cooking off some hot breakfast sausage and mixing in some beaten eggs to make a stove top "fritta-ish" thing for breakfast served with toast and grape (or apple) jelly.
This quiche freezes well after baking. All you do is let it thaw in the fridge and then reheat in the microwave oven (just not too long). The one thing I want to do is come up with a better crust.
I've been lazy and used 9" frozen pie crusts and even with blind baking, they are really boring and I can just sort of take it or leave it. I saw a crust that Cook's Country used for their Onion and Bacon tart, that I think I will try, but not on a work night, so I'm using refrigerator pie crusts which if handled correctly can be decent. 


Filling (makes two quiches)
2 - 10oz packages of frozen chopped spinach
12 oz mozzarella, grated (or mixture of any cheeses)
2 eggs, slightly beaten
1 can evaporated milk

Veggies ready for crust

Crusts
2 - refrigerator pie crusts (for 8 - 9" pie plates)

If frozen, defrost pie crusts in refrigerator overnight. Spray pie plate or tart pan with cooking spray. Roll out pie crust into pie plate or tart pan with removable bottom, pat lightly into bottom and crimp any extra for the sides. Spray foil lightly with cooking spray and arrange spray-side down in chilled pie shell. Top with pie weights (or dried beans, or rice - heck even heavy pasta like rigatoni works well). Bake until surface (esp. the center) of dough dry, about 15 to 20 minutes. Remove foil/weights and bake until crust just begins to brown, about 5 minutes. Increase oven temperature to 425 degrees. Make filling. Thaw spinach and drain very well. Beat eggs, mix with milk and cheese. Add spinach to cheese mixture. Add mixture to cooled crust and bake 30-35 minutes or until golden brown on top.
Modifications: To add some different flavors, add sliced and sauteed mushrooms and scallions to the spinach mixture. Make sure the veg are sauteed until there is no water left in the pan. Add a splash of balsamic vinegar while cooking down. Serve with a light salad.

Sliced Spinach & Mushroom Quiche