Spinach, Mushroom and Pepper Quiche

I love quiche. I can eat it every day if I had the choice. Add a side salad to it and I have what I call “A very happy meal, indeed!”

This is my recipe for Spinach, Mushroom and Pepper Quiche.

Ingredients

  • 1 Tbsp Butter + Splash of oil (I use grape seed oil)
  • 1 shallot
  • 1/2 an onion diced
  • 1 & 1/2 cups of sliced mushrooms
  • 1 cup diced red bell pepper (about 1/2 a pepper). See variation idea below.
  • 1–2 cloves minced garlic
  • 5 eggs
  • 1 cup milk (Full fat or 2% fat)
  • 2 Tbsp mascarpone (or heavy cream)
  • 1/4 tsp Cream of Tartar
  • dash of Cayenne or Chipotle Pepper
  • dash of thyme (or more. The thyme I bought is TOO strong)
  • dash of nutmeg
  • Dash or two of Worcesteshire Sauce
  • Salt & Pepper to taste
  • 1 cup grated cheese (I did a blend of fontina & cheddar cheeses)
  • 1 cup coarsely chopped spinach (packed tight)
  • Pie Crust (See below instructions for a link to the recipe I use)
Ingredients
Most of the ingredients…

Variation: What I call “Irish” quiche. It’s delicious. I use an orange bell pepper, just one onion instead of the shallot & onion mix, heavy cream instead of mascarpone and I use Dubliner/Cheddar cheese. Orange Bell Pepper and Green Spinach. Irish Flag. Get it? Yah, I’m a dork!

Directions

Have your pie crust shaped in the pan and in the fridge, just chilling out (at least 20 to 30 minutes as you prepare the rest of the ingredients). Make sure to dock it (pierce it) with a fork all over. I don’t blind bake my pie crust for this.

RawPieCrust
Unbaked Pie Crust. My crimping needs work, but it tastes amazing!

Preheat oven to 425° F (~215°C).

Melt the butter and oil in a skillet. Cook together the shallot/onion combo until translucent. I usually add some salt as I cook the veggies… not much, just a sprinkle.

Add Mushrooms and saute until tender using your method. My method is after they cooked for a while, I add the Worcestershire and a little water to the mushrooms  and cook again until the water is absorbed. This is a technique I read somewhere for mushrooms and I really think it works out nicely.

Mushrooms_Peppers
Mushrooms and onions cooked and bell peppers added.

Add your diced pepper, cooking for a couple of minutes. Turn off the heat and add the garlic and stir for 30 seconds or until fragrant. Take the pan off the heat and let it cool

Whisk together the eggs, milk, mascarpone (or heavy cream) with all your spices, including cream of tartar until well blended. Stir in cheese, spinach and sautéed vegetables.

Spoons_Mixture
I love my “Dash”, “Smidgen” and “Pinch” measuring spoons! Dash is about 1/8 tsp

I’ll admit, the Mascarpone was a new thing for me. I had an open container in the fridge, but no heavy cream. I like to use what I have on hand whenever possible instead of buying something else. I didn’t really notice a difference.

Pour everything into your prepared pie crust.

BeforeBaking
Pie crust looks better already… just needed something in it!

Cook for 40–45 minutes. I found after 15 minutes, I needed to lightly tent foil over it to prevent the edges of the crust from burning. I also found it a little oily or watery at the end… maybe the cheese I used, or I might have used too much spinach, but I just sort of dabbed it away and it was fine… lol

Final
Final Product. Yummy!

Click here for my favorite pie crust recipe. The only difference is I just put it all together by hand with a pastry cutter – similar to putting together a shortbread dough. I hate dragging out a food processor!

And, yes, I use the butter & lard option in that recipe.

FYI: I haven’t used shortening since 1999. At the time, I was a Junior Designer and Print Production Manager for an essential fatty acid company called “Health from the Sun”. We had a nutritionist on staff who explained the science behind hydrogenated oils and she was very much pro-natural fats. Well, a funny thing is that since making that switch (and some other small changes in recent years, including switching to full-fat dairy) I’ve lost about 65 lbs already (I have a lot more to go though). I’m not saying that’s any sort of hard core evidence for science, but it’s enough for me.

I’m also most definitely not saying that Quiche is a health food, not by any means. But, I don’t think it’s that bad either. I’d rather have quiche then junk food for sure. I certainly did not eat quiche all the time and still lose 65 pounds… hahaha.

However, pie crust made with lard and butter? There is just nothing better to me. And if I’m going to take the time to make pie crust from scratch, I’m going to do it right.

Some people say that anything deep fried is better. To me, anything wrapped in pie crust is the best!

 

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