Recipe: Spinach-Mushroom Quiche

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I am not a cook, not really, although I am trying. I have never made a quiche before. I always had the suspicion that it would be hard, but I came across this recipe in one of my old Every Day with Rachael Ray magazines and thought it sounded like something David and I would. It actually turned out really yummy and wasn’t difficult. Well, except shredding the cheese- I’m always afraid the grater is going to get my fingertips.

Spinach-Mushroom Quiche

Serves 4

Ingredients:

  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 4 yellow-fleshed potatoes, such as yukon gold (about 12 ounces)
  • 1/2 cup finely chopped onion
  • 1 tablespoon cornstarch
  • Salt and pepper
  • Two 5-ounce containers baby spinach
  • 8 ounces mushrooms, sliced
  • 3 ounces Swiss cheese, shredded
  • 2 large eggs plus 2 large egg whites
  • 2/3 cup milk

Directions:

  1. Preheat the oven to 400°. Grease a 9-inch glass pie dish with 1 teaspoon olive oil. Using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. Loosen, then invert onto the pie dish and mold into a crust. Bake about 20 minutes.
  3. Meanwhile, preheat the skillet over high heat. Add the spinach and 1/4 cup water and cook, stirring, until wilted; drain. Squeeze out any excess water. Chop the spinach.
  4. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.
  5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour into the pie dish and bake until set, 20 to 25 minutes.

It was quite good. Amber of course wouldn’t try it.  She’s not a fan of mushrooms or spinach, but David and I both liked it.

Have you tried any new recipes lately that turned out better than you hoped?

Weekend Cooking is hosted by Beth Fish Reads.

13 Comments

  1. Yummy! Many years ago, there was a section in a Redbook magazine with lots of Quiche recipes, with so many different kinds that it blew my mind. I spent a lot of time making them, and even froze a few. Now I can’t believe I did that, but they were delicious.

    I haven’t done much cooking in recent years, and the Microwave is my favorite appliance. It’s kind of a standing family joke that “Mom doesn’t cook.” I don’t even bother reminding them that I did that for a long time when they were little.

    Thanks for sharing! Maybe I’ll actually use my oven!

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