Tuesday, November 18, 2014

Henry Hates Mushrooms Quiche

This beautiful crustless quiche was a giveaway.
Meaning, since my husband despises mushrooms, I gave it away to neighbors after eating 2 slices.

Mushrooms are a craving thing for me, I never buy them, but I want to when I see them at the market, especially this time of year.

I have dreams of frying them in butter and adding them to my morning eggs or toast, but I never do.

I decided a creamy quiche is what I would make with the funghi, and maybe disguise them with some beautiful fresh spinach. Maybe he wouldn't notice.

One night I had a girls' night here and I made this quiche, with ONLY mushrooms and leeks and boy, was it good! I am reminiscing about the good old mushroom days.

Quiches are wonderful on a weeknight, it is a great way to clean out your fridge and make an easy dinner.
You can add anything to eggs and with a big handful of cheese thrown in, who wouldn't be happy.

Here is today's recipe for a jumbo, delicious mushroom & spinach quiche: It was yummy.

Mushroom & Spinach Crustless Quiche:

big handful of mushrooms, sliced
1 tbsp butter
1 red onion, sliced
big bunch of fresh spinach (I use regular spinach, not baby spinach)
salt & pepper
5 eggs
1 cup of whole milk
2 cups of a mix of cheddar, mozzarella & feta cheese (you can use any cheese you like)
butter and dried breadcrumbs for the side of the pie dish

I made my quiche in a 9" cast iron skillet, but a Pyrex glass pie dish works too.

Spread cold butter all around the dish you are using and shake some dried breadcrumbs around the sides and bottom. This will be like a nice crust. (for extra goodness, I mix grated parmesan cheese into the breadcrumbs).

In a skillet, heat the butter and cook the mushrooms and onions until the shrooms are starting to brown and the onions are soft but not brown. Remove to a bowl.

In the same pan, add your washed spinach leaves to the dry pan. Splash in a tablespoon of water on the leaves and cover the pan. This will steam the leaves quickly. No need to submerge them in water. This is the quickest way to cook fresh spinach for recipes. Remove the wilted spinach to a cutting board and chop. Add to the bowl w/ the mushrooms and onions. Season liberally w/ salt & pepper.

Mix eggs and milk and cheeses in a bowl and pour over the vegetables. Pour into the breadcrumbed prepared dish you are cooking in.

Bake for 35 minutes at 350F. Quiche will be puffed and golden. Let rest 5 minutes before running a knife around the edges to loosen.

Cut into slices and serve with a salad. I loved this and so did my neighbors. Oh well, can't please everyone.

Henry doesn't know what he's missing!


Ciao Chow Linda said...

That's a wonderful looking quiche. Maybe you could do it like a pizza, and just add mushrooms to half of it? Or just keep the neighbors happy and give them his portion with mushrooms.

Bebe said...

My husband likes mushrooms. But would stumble over the spinach.

It's always something.

I might try making a smaller one. Or would that be insane?

Anonymous said...

Can I be your neighbor?
I'd weight 200 lbs!

Taste of Beirut said...

I wish I was your neighbor! Crustless quiches, the best way to eat quiches without the guilt!

Katie C. said...

I have a lot of mushrooms at the moment but no fresh spinach so I'm going to try this using frozen spinach. What do you think?

Stacey Snacks said...

Yes, of course, frozen spinach is always a good substitute, just squeeze it so there is no liquid left (but you know that already).


Patsy said...

Don hates mushrooms too. What is that about all of the best guys??