Spinach Quiche
Jul. 27th, 2009 06:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zarhooie in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomOur story recipe begins with a wee Kat, aged 3, and her mother. Mom was not pleased with my veggie input, but she knew I loved four things: bacon, mushrooms, cheese and pie. Mom tracked down this recipe (from my brother's godmother, according to the note in her Book Of Food) and I've been hooked on spinach ever since!
The best part about this recipe (other than my love of spinach) is that most of the prep-needing ingredients can be prepared weeks or months ahead of time and stuck in the freezer. All you need to do is pull 'em out, give them a quick zap in the microwave to thaw out and voila! almost-instant dinner. For this reason, I have not provided pictures of the prep of the ingredients because, well, I just pulled everything out of the freezer. :)
Now, normally I'd list every single thing you'd need to have in your kitchen to be able to make this recipe, but since this is a freezer pulling thing, I'm not going to. I will assume that you've got everything ready to go and will only list what is needed for this particular conglomeration of foods.
What you'll need (stuff):
Pie pan, 9 or 10 inches (I've got 5 or 6 of these Pfaltzgraff pans in several colors.)
strainer
bowl to hold foodstuffs
stirring utensil (I use a spatula)
pan in which to thaw the spinach
measuring cups
oven
What you'll need (food):
1 cup shredded cheese (I like to mix sharp cheddar with monterrey jack and mom likes straight monterrey jack, so use whatever you've got around)
1/4th to 1/3rd cup fully cooked bacon, crumbled into bits and pieces
1/2 cup sauteed mushrooms, squeezed out (see note at bottom)
1 10oz package of frozen chopped spinach, thawed and squeezed mostly dry
2/3rds cup milk
2 whole eggs
pie crust
The ingredients are gathered:
Preheat your oven to 375. While you're waiting for it to heat up, mix together the spinach, cheese, bacon and mushrooms in a small-ish medium sized bowl.
Spinach and cheese, mmmm.
Add the bacon and mushrooms...
...and mix!
Next, crack the eggs into the milk and mix 'em up. Note the creamy yellow color:
Add the milk+egg mixture to the spinach+shroom+cheese+bacon mixture...
...and mix, to make a supermixture!
Here's another shot:
Set that bowl aside and prep your pie crust. This recipe was formulated for a 9-inch pie pan, so if you've got one of those around, awesome! I didn't want to break out my 9-incher so I used my 10-inch pan. I had to roll the crust edges down a bit so that it wouldn't look funny/burn. I do use a prepackaged pie crust for this, mostly because I'm lazy but also because the rest of this is so quick and easy that it feels stupid to spend forever cutting in butter and rolling and re-rolling and swearing when it falls apart.
Your crust should look something like this:
Now put stuff into it:
Bake at 375 for 30-40 minutes. The crust should be just turning golden and the center of the quiche should be set (not jiggle around when jostled) and a knife inserted and removed into the center should come out clean. Give it about 5 minutes to cool and set before you cut and serve.
Some pictures!
And a close-up:
That's it! GO FORTH AND NOM.
-Kat
NOTE: The mushrooms should have flavor and texture. The easiest way to do this is to slice up the mushrooms and sautee on medium with butter (or bacon grease) and a little bit of sherry. They take about 45 minutes to cook down, so make sure you've got time. I usually make 2 or 3 packages of mushrooms at a time and then freeze whatever I'm not using that day.
The best part about this recipe (other than my love of spinach) is that most of the prep-needing ingredients can be prepared weeks or months ahead of time and stuck in the freezer. All you need to do is pull 'em out, give them a quick zap in the microwave to thaw out and voila! almost-instant dinner. For this reason, I have not provided pictures of the prep of the ingredients because, well, I just pulled everything out of the freezer. :)
Now, normally I'd list every single thing you'd need to have in your kitchen to be able to make this recipe, but since this is a freezer pulling thing, I'm not going to. I will assume that you've got everything ready to go and will only list what is needed for this particular conglomeration of foods.
What you'll need (stuff):
Pie pan, 9 or 10 inches (I've got 5 or 6 of these Pfaltzgraff pans in several colors.)
strainer
bowl to hold foodstuffs
stirring utensil (I use a spatula)
pan in which to thaw the spinach
measuring cups
oven
What you'll need (food):
1 cup shredded cheese (I like to mix sharp cheddar with monterrey jack and mom likes straight monterrey jack, so use whatever you've got around)
1/4th to 1/3rd cup fully cooked bacon, crumbled into bits and pieces
1/2 cup sauteed mushrooms, squeezed out (see note at bottom)
1 10oz package of frozen chopped spinach, thawed and squeezed mostly dry
2/3rds cup milk
2 whole eggs
pie crust
The ingredients are gathered:
Preheat your oven to 375. While you're waiting for it to heat up, mix together the spinach, cheese, bacon and mushrooms in a small-ish medium sized bowl.
Spinach and cheese, mmmm.
Add the bacon and mushrooms...
...and mix!
Next, crack the eggs into the milk and mix 'em up. Note the creamy yellow color:
Add the milk+egg mixture to the spinach+shroom+cheese+bacon mixture...
...and mix, to make a supermixture!
Here's another shot:
Set that bowl aside and prep your pie crust. This recipe was formulated for a 9-inch pie pan, so if you've got one of those around, awesome! I didn't want to break out my 9-incher so I used my 10-inch pan. I had to roll the crust edges down a bit so that it wouldn't look funny/burn. I do use a prepackaged pie crust for this, mostly because I'm lazy but also because the rest of this is so quick and easy that it feels stupid to spend forever cutting in butter and rolling and re-rolling and swearing when it falls apart.
Your crust should look something like this:
Now put stuff into it:
Bake at 375 for 30-40 minutes. The crust should be just turning golden and the center of the quiche should be set (not jiggle around when jostled) and a knife inserted and removed into the center should come out clean. Give it about 5 minutes to cool and set before you cut and serve.
Some pictures!
And a close-up:
That's it! GO FORTH AND NOM.
-Kat
NOTE: The mushrooms should have flavor and texture. The easiest way to do this is to slice up the mushrooms and sautee on medium with butter (or bacon grease) and a little bit of sherry. They take about 45 minutes to cook down, so make sure you've got time. I usually make 2 or 3 packages of mushrooms at a time and then freeze whatever I'm not using that day.
no subject
on 2009-07-28 12:22 am (UTC)no subject
on 2009-07-28 06:50 am (UTC)It looks yummy!
no subject
on 2009-07-28 02:21 pm (UTC)no subject
on 2009-07-28 02:22 pm (UTC)no subject
on 2009-07-28 02:31 pm (UTC)no subject
on 2009-07-28 02:34 pm (UTC)Seriously, I am not sure I have ever eaten one.
no subject
on 2009-07-28 02:36 pm (UTC)If you ever want to learn how to make pie, let me know and I'll help you get everything set.
no subject
on 2009-07-28 03:08 pm (UTC)I don't have an oven at the moment - it broke :( -, but when I have one again I will take you up on that.
no subject
on 2009-07-28 03:15 pm (UTC)CHEESE IS GOOD.