Spinach Mushroom Quiche

They say that when the cat’s away, the mice will play.


In this house, when the proverbial cat (aka J) is away, the mice (aka myself and the posse) eat fish, which J abhors. Something about having to eat it 5 nights a week when he was a child completely turned him off of it.

Can’t imagine why….

So in his absence, we partake in crispy panko-breaded cod, spicy salmon filets and all the garlic butter rosemary shrimp we can eat.

Absolute gluttony…. but oh so delicious….

All of this makes me wonder what the posse will eat when J and I are away for a few days next week. I suspect they will celebrate their freedom with a covert run to the closest Whataburger.

Because nothing says “thank god Mom’s not here to cook” like a fast food run.

Spinach Mushroom Quiche – adapted from Valerie Bertinelli

1 tbs. canola oil
2 cups small mushrooms, sliced
1 1/2 cups mixed veggies, such as raw spinach leaves and cooked broccoli and asparagus
6 large eggs, lightly beaten
1/4 cup light cream
1 tbs chopped fresh parsley
1 tsp chopped fresh thyme
5 to 6 grinds black peppercorns
1/2 cup grated Gruyere cheese
1/4 cup grated white Cheddar
1/4 cup grated Parmigiano-Reggiano

1 9″ pie crust, fully baked

Preheat the oven to 350 degrees F.

For the quiche: heat the oil in a medium skillet over medium heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat.

In a large bowl, combine the eggs, cream, parsley, thyme and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.

Cool for 15 minutes, then cut into wedges and serve.


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