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| Spinach & Mushroom Quiche (with 6 cheeses) Quick-n-Easy Recipe This recipe is great for a quick meal with a simple salad as as side. Preparation moves along pretty quickly, you can reduce the prep time a bit if you buy sliced mushrooms instead of whole. First, gather your ingredients and tools:
Over low to medium head, sauté Onion  I like to slice into 1/4" thick slices, but you can slice a little bigger if you want. Chop Garlic  While onions are sautéing, mince garlic. I usually use a garlic mincer, but lately I have been opting to use my chef's knife instead. When onions look like this...  ...add garlic to pan  Your onions should be pretty pliable when you add the garlic, and a little caramelized. You can let them caramelize a little more if you prefer. After adding garlic, sauté for 30 seconds to 1 minute before adding next ingredient. Add sliced mushrooms  Toss mushrooms with the rest of the ingredients, then sprinkle with a pinch of salt to help the mushrooms release their juices. (I always use Kosher salt in my recipes, with a few exceptions.) When the mushrooms look like this...  ...add 1/2 of the fresh spinach & toss with the other ingredients  After the spinach wilts a bit...  Add the rest of the spinach & toss with the other ingredients...  Sauté until spinach is completely wilted.  Sprinkle with another pinch of Kosher salt while sautéing. The spinach needs to wilt--so no need to cook it any longer after that, since it will be cooked again in the oven. Just set it aside to cool. (If you opt for frozen spinach, thaw it out ahead of time and squeeze as much liquid out of it as possible by using spoon and a sieve.) At this point, set oven to 400° and prep the rest of the ingredients. Grate your cheeses  I ended up with six cheeses in this quiche: Swiss, Monterrey Jack, Cheddar, Mozzarella, Asiago, and Feta. The total amount was pretty close to the total amount in the ingredients list above, though it may have been a little more. You can mix it up any way you like -- using white cheeses with spinach is my personal preference. The feta is really optional, but do use it if you have it. It adds extra little pops of intense flavor. Prepare the batter  Whisk flour, baking powder, salt, and cayenne together in a mixing bowl until well combined.  Add 1/2 & 1/2 to dry mixture and whisk together, then beat eggs in a separate bowl until well mixed. Add eggs to batter and whisk until thoroughly combined. (*Note: In the interest of saving time, I used 3 whole eggs this time, instead of 5 yolks and 1 whole egg.) Fold in the cheese  Add vegetable mixture...  ...and fold in until completely incorporated  Pour mixture into oiled, 10" quiche pan  I usually place the quiche pan on a cookie sheet before sliding it into the oven. If you don't have a quiche pan, don't sweat it. Just use a deep dish pie plate or a similar shallow baking dish. I only have a 9" quiche pan, so I made a mini quiche with the leftover raw material (I just didn't bake it quite as long). Bake at 400° for 10 minutes, then kick oven down to 350° and bake for an additional 25-30 minutes. You know your oven, so check it near the end of cooking time. Test it with a toothpick or a thin knife. You shouldn't see any egg (though you might see some cheese). Let your quiche cool for 10-15 minutes... ...then enjoy with a salad or other side dishes. Let me know if you enjoy this recipe. If any part of the instructions isn't clear enough, or you notice any errors, just drop me a line. Happy Eating! 😘 |
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