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.