I have, pretty much, had it.

This is a total rant – and I do realize that. I am so done with it. I have HAD it with the rolled up refrigerator pie dough. It is always a hassle, but there must be a better way than this. It doesn’t want to unroll and that’s just the beginning of the problems. It’s supposed to be a convenience, but it never really is. It’s always a pain, and it totally shrinks when it’s blind baked. There must be a better way

Doesn’t matter if you follow directions, which I do (mostly).  It splits and is too thin in places. I spend more time fixing it – I might as well make it myself. It is just not convenient – which is what it is supposed to be.

What I would like to find is a press-in-the-pan pie crust that would be sturdy enough for quiche. I refuse to do this again.

New quest  – decent quiche crust. Somewhere in the back of my head, I’ve seen a press-in-the-pan crust on America’s Test Kitchen or Cook’s Country, but I might be delusional.  Or what the hell, maybe forgo the crust all together and bake it without one – like a frittata. It just might work – sounds like project food (food that is a project) to me.

Spinach & Mushroom Quiche

D&D-9168

Spinach and Mushroom Quiche

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