This recipe is so old and so altered, but it is from a tiny little tea room I worked at when I was young and dumb. I like because it does not have, in my opinion, too many eggs. I like a denser quiche. But the flavors of this are truly worth the work, not that there is much work involved really.
You can substitute frozen spinach that is thawed or frozen broccoli that is thawed – both have to be well drained.
This is great with a side salad and some homemade buttermilk ranch dressing. I happen to like a little ranch on the quiche as a counter point. I will be posting my version of buttermilk ranch soon. Making it at home is just beyond belief, but I’m not expecting really great photos — I mean, buttermilk, mayo and herbs. Sigh, more blah colors. Can’t wait for spring to truly kick in and get some colorful veggies on the plate.
Makes 2 quiches (is that the plural?)
2 5 ozs. bags of fresh spinach
16 ozs mushrooms, white or cremini, sliced
1 medium yellow onion, diced
2 Tbs. Balsamic vinegar
2 large eggs, slightly beaten
1 14 oz can evaporated milk
16 ozs mozzarella cheese, grated
crust for 2 nine inch pie pans*
Preheat oven to 400 degrees. Sauté onion in a couple Tbs. of olive oil until soft. Add sliced mushrooms and cook until most of the liquid evaporates. Add Balsamic and let it reduce too. Top with washed and mostly dried spinach. Turn into pan to wilt down. And again let most liquid evaporate. It’s important to get this as dry as possible. Let cool in pan to room temperature.
In a large-ish bowl, mix together beaten eggs, evaporated milk and mozzarella. Add cooled spinach and mushroom mixture and combine well.
Blind bake pie crusts* I prefer glass pie plates with pie weights – for 12 or so minutes and return to oven without weights for about 3 more minutes. When the crusts are slightly cooler, divide the spinach mixture between them.
Bake quiche for 30 – 35 minutes or until lightly brown on top.
* rant forthcoming