Carefully place the dough into a 9-inch pie dish. Sign up below to receive updates weekly including printables, organization tips, home improvement projects, recipes and more! Let’s sauté onions. Add shredded cheese, ham and spinach and mushroom … There are so so many variations! Start with about half. For the quiche; I 12 oz bag of cut leaf spinach frozen, one onion finely sliced (pan fried both w/ 3 teaspoons of butter and added to it 6 deli slices of ham sliced finely cut … This makes the ultimate flaky, tender, buttery pie crust. Depending on the water content of your butter, you may need more or less buttermilk than the next person. Required fields are marked *. Asparagus spears (I cut them into bite sized pieces), Broccoli Florets (frozen or steamed fresh). Cah-peesh? Place sliced … My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Form dough into a ball. // Your email address will not be published. 3/4 stick (6 tablespoons) unsalted butter, cold, 2 tablespoons vegetable shortening, cold (such as Crisco), 3 - 4 tablespoons (or 1/4 cup) buttermilk, cold (you may or may not need the entire amount), 8 oz fresh mushrooms (I used baby bella mushrooms), 1/4 teaspoon red pepper flakes (or to taste), 2 cups shredded cheese (such as swiss, fontina, gruyere, cheddar, mozzarella) (I used half swiss and half cheddar). Just thaw, drain, and sautee the spinach in olive oil before adding it to your quiche. Whisk until the eggs are completely incorporated with other ingredients. We’re selling the 6.17-ounce box of Trader Joe’s Mixed Mushroom & Spinach Quiche for $2.49, everyday. It’ll cost you much less, though. Sprinkle fresh cracked pepper on top, if you please. COLD. And what is great is that you can pretty much add whatever ingredients you have on hand or like. We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle. Saute garlic and onion in butter until lightly transparent. I also use buttermilk in the crust instead of water. Work your way up. Turn the dough about a quarter turn after every few rolls until you have a circle thats about 12 inch in diameter. Sautee the onions and mushroom for 8 minutes or until they release all the moisture and start to brown. In a large bowl mix eggs and ricotta. pkg. In the pie crust, sprinkle half of the cheese evenly over the bottom of the crust. Cover quiche with foil. 2 Mix the beaten eggs, cream, the cheese. chopped frozen spinach, thawed 8 oz. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. The best of both worlds – combining shortening and butter. I like to use frozen spinach for this mushroom quiche recipe. Top with the remaining cheese and bake for 50-60 minutes at 350 degrees. Layer spinach, cheese, and onion in pie shell, making several layers of each. i just found your website, excited to try these out! The key to preventing a soggy Spinach Mushroom and Feta Crustless Quiche is to reduce the moisture in your vegetables. It’s nothing new – tons of people do it this way. The quiche should easily slide out of the tin. nutmeg 1 c. mushrooms, coarsely chopped 5 green onions, sliced (optional) 1 (10 oz.) Add the nutmeg, red pepper flakes and season with salt and pepper. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta. Transfer to oven. 3.) Let’s let the quiche making begin! With a sharp knife, trim the extra overhang of crust. In a large dutch oven or pot, melt butter over medium heat. Sauté the onions, garlic, and mushrooms and keep them in a Tupperware container in the refrigerator. Bake the crust for 8 minutes. Everything – butter, shortening, buttermilk. Spinach Bacon and Mushroom Quiche. 2 hours for a shiny gold star. In a medium mixing bowl, whisk together milk, cream, eggs, and egg yolk. Any leftovers can be refrigerated for up to 4 days. I’m sharing it with you because we’re friends. Pour the egg mixture over the cheese. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Saute the onions and mushroom for 8 minutes before adding the garlic. Add the mushroom mixture. Made this quiche this morning. Place the squeeze-dried spinach in the bottom of the pie dish. Once combined evenly, poor into preprared pie dish. (That’s the entire 6.17-ounce Quiche!) ©2020 Little Spice Jar. 4 Comments, Posted in: Bread & Baking, Breakfast & Brunch, Lunch, Sandwiches, Your email address will not be published. Remove excess water by squeezing spinach into a kitchen towel. So many choices! Mmm Hmm, maybe I will too! Swiss cheese, grated. Blot and squeeze all the water out of the strained spinach into a kitchen towel. Let’s call it dinner. If your crust starts to bubble up in some places use a fork to pierce the dough and remove the air. thanks! Or freeze for up to 2 months. Bake in preheated oven for 45 minutes. Season with salt and pepper to taste. Serve it as a main course for a brunch. "weekend home projects that will transform your life", The Ultimate Lemon Blueberry Muffin Recipe. Add a simple side salad of Champs Elysees greens, and a glass of Révélation Chardonnay, and you might as well be having lunch at a Metz café. This is why the spinach is squeezed dry and the mushrooms get cooked before adding to the quiche. Heat the olive oil and butter in a skillet on medium heat. Defrost your spinach overnight. Browning the mushrooms is an important step in preparing this vegetable quiche, as is wilting the spinach. Basically, while the spinach is defrosting, you can beat your eggs, half and half, seasonings, add in ham, onions, bacon, cheese, and chopped mushrooms. Hello You Designs, Come on in!grab our free EMAIL series"weekend home projects that will transform your life". Easy to make with a foolproof pie crust, this vegetarian quiche is … Same with the frozen … We need to get as much water out of the vegetables as possible or the quiche will … Add the garlic and continue to cook for another 2 minutes. Let’s call it brunch. Make sure to remove all water from the spinach. Then add in the vegetable mixture. Step By Step Photos for Spinach Mushroom and Feta Crustless Quiche. Lets do this thing. When adding the buttermilk, make a hole in the center of the flour mixture. Add the spinach, and saute until it reduces down (about 4 minutes). I had my first quiche back in the late 70’s. Very tasty. Same with the frozen spinach. Preheat oven to 375 degrees Bake crust according to directions. Pre-bake crust for 8 minutes. Worth the effort for something special. Roll out the crust and lay it in the pie dish. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set. This recipe is flexible, and you can adapt it by substituting different vegetables or cheeses. Use a knife to check if the quiche … To assemble your quiche, layer the mushrooms on the bottom of your tart pan. (Even my meat and potatoes loving husband agrees.). You’ll use both whole eggs and egg whites in this … Set aside to cool. Combine the flour, salt, and sugar. Sprinkle with fresh cracked pepper if desired. Allow your quiche to cool before slicing and serving, garnish with fresh herbs and enjoy! While pie crust is baking, whisk together the eggs, half and half, milk, and parmesan. Roll out the dough on a floured work surface. Remove the pie crust from the oven after 8 minutes. Strain water through a fine mesh strainer. And as always you can sub a 1/2 teaspoon of vinegar + 1/4 cup milk and let it sit for 5 minutes to make buttermilk. Then in 1982 someone penned a book entitled, “Real Men Don’t Eat Quiche”, and quiche became a cliché and passé. Quiche is best if you allow it to cool for 20 minutes before serving! Great for brunch or dinner! Pour the filling into the prepared tin and bake in the preheated oven for 45-55 minutes until the edges are lightly browned. Add the salt and pepper. Pour in egg mixture. For the filling: If your frozen spinach is not already thawed, thaw it in the microwave per box directions. The key to making a good quiche is cooking off as much of the water from the veggies as you can! Pour in the egg and spinach mixture, then top with cherry tomatoes and the remaining feta cheese. Spinach and mushroom quiche is the ideal family-friendly recipe for busy days or to enjoy in the weekend for a cozy brunch. 10 Best Spinach Quiche with Frozen Spinach Recipes | Yummly Sprinkle with vegetable mixture, and then top with the remaining cheese. Defrost according to package directions. Season the egg mixture with salt and pepper. Get creative – swap the cheeses for your favorites! Break the butter down into the flour using a potato masher, pastry cutter, or fork. It goes great alongside a salad or soup for lunch/dinner. This easy quiche recipe with spinach, mushroom, and cheddar cheese is a great way to get veggies in your morning breakfast. Honestly, I am happy to eat quiche for breakfast, brunch, lunch and even dinner. This post may contain affiliate links. Melt the 1/4 c butter and saute the mushrooms and scallions. Fill the baked crust with the spinach mixture, followed by the mushroom mixture and then the cheese. salt 1/4 tsp. Bake for 25-30 minutes, or just until the center is set and the top is golden. Tuck the dough in with your fingers making sure its placed neatly in the dish. Design by Purr. Stir in the spinach, and cook for about a minute until the spinach wilts. Then just squeeze the excess water … Absolutely delicious! Wrap with plastic wrap and refrigerate for at least an hour. All the components of this quiche can be made ahead of time and refrigerated. Cook till tender. In a medium bowl, … You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . Drain the spinach in a colander while you prepare the rest of the ingredients. You shouldn’t have this issue if you laid the dough flat into the pie dish cavity. Make broccoli and cheddar cheese quiche? Bake at 425 degrees for 15 minutes. Shredded Cheeses like feta, mozzarella, smoked gouda, or swiss. originally published April 16, 2014 — last updated June 14, 2020 In a separate bowl, combine the eggs, half and half, parmesan, salt and pepper. Spinach Mushroom and Feta Quiche-Easy and healthy Spinach Mushroom and Feta Quiche are the perfect light breakfast or brunch full of flavor! When the dough starts to hold and starts to clump, stop adding the buttermilk. Assemble the quiche and bake it right before eating. This Spinach Mushroom and Feta Quiche come together with minimal ingredients which is another reason why I love it. Bake until just set in the center, about 30-35 minutes. Fingers work well too! Crispy slightly buttery crust, savory, garlicky, warm and cheesy in the center… this meatless quiche is one of the best things to come out of my oven. This quiche is soo versatile! Remove from heat. You could even make it into appetizers with store-bought mini quiche shells for a party. And mushrooms. Place quiche on prepared cookie sheet. Here’s the coffee cake we enjoyed all weekend. Pour it into the pie crust. Saute the onions and mushroom for 8 minutes before adding the garlic. It was the trendy thing to eat…at least it felt like that to me. Add mushrooms and cook, stirring often until mushrooms release their liquid, and the liquid evaporates. Add the mushrooms, and saute until they are fragrant. Optionally, keep a few slices of mushroom and some spinach to top over the quiche. Save my name, email, and website in this browser for the next time I comment. This super cheesy spinach mushroom quiche is quick and easy to make. 1 Brush the 1 T softened butter on the crust. COLD. I love quiche and this recipe for Spinach and Mushroom Quiche is especially good! Your email address will not be published. Remove and reserve most of the liquid from the pan. Make my version of a homemade crust or use a pre-made crust for an even quicker meal! See how to make an easy spinach quiche. Use a homemade crust (recipe provided) or a store-bought shell, it’s totally up to you. I’d LOVE it if you could take a second to rate this recipe and leave a comment below. Add onions, and cook, stirring until translucent but not brown. SPINACH MUSHROOM QUICHE : 1 (9 inch) pie shell, baked 4 eggs, beaten (egg substitute may be used) 1 c. whole milk (or 3/4 c. skim milk) 3/4 tsp. 2.) Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) The mushrooms should be a dark golden brown, about 8-10 minutes. Cool on a wire rack for about 10 minutes before slicing. Spread the spinach evenly into the base of the pie crust. But first, let’s make the buttermilk crust: This is my ABSOLUTE favorite pie crust recipe. spoon the spinach and mushroom mix into the pastry case followed by the creamy egg mix and bake on 160C for about 15-20 minutes until golden and risen, set aside on a wire rack to cool. Did you know this quiche can also be baked and stored in the freezer? 1.) Breakfast is the most important meal of the day. Save time by making it ahead! Sprinkle the shredded cheese over the top and pour the egg mixture over the other ingredients. Place the Slices of Mushrooms and chopped Spinach at the bottom of the partially baked Quiche Crust, alternating between the two so that they are evenly mixed. The dough should come together easily and should not feel overly sticky. Add turkey-bacon bits? And it’s the way I like my crust! pepper 1/4 tsp. Mix in the spinach, feta, parsley, thyme and season with salt and pepper. I used a 9 inch pie plate. Let’s stuff our quiche greedily with 3 different cheeses. Melt butter in a large skillet over medium-high heat. Set aside. Step 3. And after having coffee cake about 100 times a day, I was ready for something savory, delicious, and healthy. Oh the cheese! Do NOT add all the buttermilk at once. Garnish with red bell pepper slices if desired and bake 30-45 minutes at 350, or until thoroughly warm and slighty crust at edges. Add eggs to a large bowl, add milk and salt and whisk until well combined. Melt butter in a large skillet over medium-high heat. Add onions, and cook, stirring until translucent … Add other veggies. Stir into the mushroom mixture. On a well-floured surface, roll out the chilled pie dough. Make the egg mixture and store as well. Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Changing the ingredients makes an entirely different dish. I hated that book for that, but I never gave up on quiche. Mix the egg mixture and sauteed vegetables and pour into the cooled pie crust. In a large bowl, mix tofu mixture with mushrooms and spinach. COLD. ! 40-50 for deep dish. Pour the egg mixture over the top. Please check our privacy and disclosure policy. Discard. And garlic. 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