- 225g mushrooms, chopped or sliced
- 1 clove garlic, minced
- pinch of salt and pepper
- box frozen chopped spinach, thawed, squeezed dry and chopped again
- 57g feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- ¼ cup parmesan cheese, finely grated
- salt and pepper, to taste
- ½ to 1 tsp fresh or dried herbs of choice (I like za’atar)
- ½ cup mozzarella cheese, grated
Preheat oven to 350F, and coat a 9” pie plate with non-stick spray.
Sauté the mushrooms, garlic, and pinch of salt and pepper in a non-stick skillet until mushrooms are soft and all of their moisture has evaporated away, about 5 to 7 minutes.
Spread the spinach across the bottom of the pie plate, then top with the mushrooms, and finally, the feta cheese.
In a medium bowl, whisk together the eggs, milk, and parmesan cheese. Season with salt and pepper.
Pour the egg mixture carefully over the ingredients in the pie pan.
Top with the mozzarella.
Place the pie dish onto a baking sheet, and place in oven. Bake for 45 minutes or so, until top is golden brown.
Serve warm or at room temperature.
- 1 9” pie shell, partially baked (see below)
- 5 large eggs
- ½ cup skim milk
- 1 ½ cups whipping cream
- ½ teaspoon pepper
- ¼ teaspoon salt
- small log of creamy herbed goat cheese
- a few slices of bacon, cooked and crumbled
- 6 green onions, sliced small
Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.
- The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
- Adjust an oven rack to the lower-middle position and heat the oven to 375F. Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
- Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes. Transfer the crust to a wire rack and remove the weights and foil.
- Whisk together the eggs, milk, cream, pepper and salt.
- Move the oven rack to the middle position, and reduce the oven temperature to 350F.
- Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
- Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
- Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
- Cool to desired temperature on a wire rack.
Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid. Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc
I have an irrational fear of making pie crust, in spite of many lessons from my mother (pie crust maker Extraordinaire) and from my dear patient friend Leslie. We have been using the America’s Test Kitchen recipe for pastry, and it really is easier to make, and tastes delicious!
- 1 (8” or 9”) premade pie shell in foil pan (or from scratch)
- 4 large eggs
- 1/2 cup heavy cream OR milk
- Salt and pepper, to taste
- Herbs of choice, if desired
- 1 cup or so of grated cheese of any kind (or cr blue some soft goat cheese — our favourite)
- Filling ingredients of choice, totalling approximately 1 cup: sautéed onions, sautéed mushrooms, sautéed leeks, sautéed zucchini, chopped scallions, sautéed or steamed broccoli, sautéed bacon, finely chopped ham, tinned or marinated artichoke hearts, steamed asparagus, chopped baby spinach; use your imagination and personal preferences.
Preheat oven to 400F, and remove pie shell from freezer to thaw in its foil pan for approximately 15 minutes. Prick the shell generously, line it with foil or parchment paper, and put in some pie weights or dried beans. Bake for about 11 minutes.
Place warm pie crust — in its foil pan — on top of a cookie sheet. Cover the bottom of the pie shell with your chosen ingredients. Top with cheese. Set aside. Reduce oven heat to 350F.
Crack eggs into a medium sized bowl and lightly whisk. Add cream, salt, and a few grinds of pepper. If you like, add some thyme, tarragon, basil, or oregano – or any other herb you like — if they go well with your ingredients. Whisk very well. Pour gently into the pie shell.
Place quiche, on cookie sheet, into the preheated 350F oven for 35 – 40 minutes or until egg mixture has set. It should be slightly browned, and a knife inserted into the egg mixture, about 1″ from the edge should come out clean.
Of course, this filling tastes even better when baked inside a home made pie crust 🙂
* Our most recent favourite is to use approximately 3/4 of a small log of herbed soft goat cheese, layered with 10 or so steamed asparagus spears and half a dozen or so crisply fried bacon rashers (or shaved ham). We leave out the bacon if we want a vegetarian version, and it is just as delicious. Butter-sauteed mushrooms & zucchini are also excellent with the goat cheese.