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Mushrooms & Spinach Quiche

Quiche is one of my favorite French breakfast dish. A simple egg dish that can be made up with different combinations to suit ones taste. Quiche for me is more suited as a brunch on a weekend. Fills in with nutrition that’s packed with each bite


Quiche was introduced to me by my colleague who is from Mauritius and we had worked together in UAE. He and his French wife were excellent cooks. Creole dishes and French dishes back then were like adding to my food knowledge, only to try out years later. And I do pat my back! I did incredibly well

Quiche pronounced as 'KEESH' can be vegetarian or non vegetarian option. I opted to try out the mushrooms and spinach vegetarian option. Loaded with a delicious creamy custard that can tickle anyone’s taste buds to go for second helping ;)

The recipe may or not be authentic but definitely it is very French. Glad to share the recipe and would like to hear from you if you feature quiche on your dinning table.



Ingredients in 4 parts

For the custard (sauce)

5 eggs

1/2 Tb salt or as per taste

1/2 tsp white pepper powder (black optional. Reduce quantity)

350ml heavy cream

2 tablespoons Dijon mustard

1/4 tsp freshly grated nutmeg


Cheese 🧀

200gm grated goat cheese (you may use any smoked cheese of your choice)


Crust

pie crust (from stores)

Filling or veggies stuffing

2 tbs butter and 1tb olive oil

200gm baby spinach or you may use regular spinach

300gm sliced brown mushrooms (wipe the mushrooms with a paper towel to remove dirt and moisture. Discard the stem as it tends to get chewy)

2tb chopped fresh thyme (dried optional)

2 garlic cloves , grated

One medium thinly sliced onions

1 tsp fresh thyme, chopped

Method:

1 - in a 9inch square baking dish, sprinkle some semolina and line up pie crust covering the base and the top edges. Cut off if any extra. Traditionally quiches are in round tray. Feel free to use one if you have Refrigerate the tray until you work on the other recipe steps

2 - Combine all the ingredients for custard and mix well. I used an electric hand mixer to get a well blended custard. Keep aside

3 - in a pan add butter and olive oil. Once it’s slightly heated, add the mushrooms and cook until they are browned (7-8mins on high)

4 - add sliced onions and grate garlic and cook until the onions are translucent

5 - add spinach and thyme. Give a good mix. And let the spinach water evaporates. Keep aside to cool down for 5mins


*PREHEAT OVEN TO 200C gas oven*


6 - remove the pie dish from refrigerator. Add a layer of cheese (100gm) as they first layer



7 - next add the cooked veggies and spread evenly covering all edges

8 - sprinkle rest of the cheese over, gently pour over the custard

9 - place in the oven on lower rack for about 15-20mins and then move to second rack for 20mins or until the crust has browned It took 50mins for me in total

10 - Remove the quiche from the oven. Cool down on a wired rack for 10mins.

Serve warm!



notes:

cooking time and temperatures are for gas oven. It may or may not be same for your oven so try to adapt according to the options you may use

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