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.

Mark Bittman’s Cheese Quiche

So today, Alexander and I are on a mission.

A mission to find new clothes for him. 

But not just any type of clothes. These are “store specific”. Remember, he’s a teenager. 15, to be exact.


As he so eloquently puts it, he wants to “dress nicely”.

Let’s embrace that concept for as long as we can. 

However, there is one caveat: the closest Tilly’s is 57 miles away.

Good thing I enjoy driving….


Cheese Quiche – adapted from Mark Bittman, How To Cook Everything

2 pre-baked 9″ pie crusts

6 eggs, at room temperature
2 cup grated white cheddar cheese
2 cups half and half, warmed
1 oz box frozen chopped spinach, thawed and squeezed dry
Small handful fresh parsley, chopped
1/2 tsp cayenne pepper
1/2 tsp black pepper
Preheat the oven to 325 degrees.

In a large bowl, combine all the filling ingredients and blend well. Place the pie pans onto a baking sheet, then divide the filling mixture between the shells. Bake for 35 minutes, or until the center is almost firm. Remove from the oven and allow to cool before slicing.

Caprese Quiche

I had an extremely interesting dialogue with the girl that works in the dermatologist’s office yesterday morning.

She asked me if I was still in the “cake business” (it was cookies, to be exact), because she and her husband are planning a “gender reveal” party next month.

Thanks to the wonders of Pinterest, I actually know what a “gender reveal” party is. But just in case you don’t, here’s the deal:  apparently it’s a party when the parents-to-be announce the gender of their unborn child. However, I don’t know if you have this in lieu of a baby shower, in addition to a baby shower, or what. But between me and you, it sounds like an excuse to have a party.

Which I wholeheartedly support🙂

Anyway, she asked if I would be interested in  making a cake for this party….which triggered a series of events in my head:

1. I would really love to get back into the cake/cookie/baking business. I enjoy the entire process, from design conception, assembling the components, and of course, seeing the reaction on people’s faces when I deliver the goods. However, the time and effort necessary to make that happen led to thought #2….

2. I would have to give up certain things in order to devote my attention fully to this endeavor. Which isn’t a big deal, as I would be pursuing my dream and getting back into doing what I love. Which led to thought #3..

3. What am I really losing by giving up my part time job as a bookkeeper? Interaction with annoying people? A boss that doesn’t understand the concept of profit/loss? Nosy airport staff that have nothing better to do than to pry into your personal life?

Hmmmmm…. this really is a tough call….


One year ago: Buffalo Chicken Taquitos

Caprese Quiche – adapted from food network

1/3 cup plus 2 tablespoons whole wheat breadcrumbs
2 tbs. extra-virgin olive oil
1 medium onion, diced
2 large tomatoes, chopped
4 large eggs
1/2 cup ricotta cheese
1/2 cup milk
1/4 cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish
4 ounces shredded part-skim mozzarella
Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes, season with pepper and cook for 2 minutes. Transfer to a medium bowl and set aside.Meanwhile, whisk together the eggs, ricotta, milk, and the 1/3 cup breadcrumbs until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella.Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 6 wedges with a sharp knife.

Mushroom Zucchini Quiche

If you remember my post from Friday, I briefly listed all of the exceptionally creative projects I contemplated doing this past weekend.

So……..let’s step into our little time machine….. and see exactly how much I actually accomplished…..

1. Went jet skiing on Saturday.

2. Laid by the pool on Sunday.

Yep – totally and completely productive. 


Mushroom Zucchini Quiche – adapted from Martha Stewart

  • 1 pie crust, fitted into a 9” pie pan and chilled
  • 2 tbs. olive oil
  • 4 green onions, chopped
  • 1 pound white button mushrooms, sliced
  • 2 zucchini, shredded
  • Freshly ground pepper
  • ½ tsp thyme
  • 1 cup ricotta cheese
  • ¼ cup milk
  • 2 large eggs
  • 1 large egg yolk

Heat oil in a large nonstick skillet over high heat. Add onions, and cook, stirring, for about 1 minute. Add mushrooms and zucchini and season with pepper and thyme. Cook, stirring frequently, until mushrooms release their liquid, and then the liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.

Sprinkle half of the mozzarella cheese evenly over the bottom of the crust. Sprinkle with the mushroom filling, then top with remaining cheese. In a medium bowl, whisk together ricotta, milk, eggs, and egg yolk, and then pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

Chile Cheese Quiche

I know I’ve said this a bunch of times recently……and I truly meant it each and every time I said it.

Each and every.single.time….

But this weekend, I swear, come hell or high water, I WILL finish painting that dang family room.

Mark my words…..


Chile and Cheese Quiche – adapted from epicurious.com

  • 1 9″ prepared pastry shell (I used a frozen crust)
  • 1 large garlic clove, minced
  • 1 lb poblano chiles (about 4 large), roasted and peeled (I used canned whole chiles)
  • 1 red pepper, roasted and peeled
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon black pepper
  • 1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Put oven rack in middle position and preheat oven to 375°F.Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put pan in a shallow baking pan. Leave oven on.Discard seeds, ribs, and stems from chiles and pepper, then pat dry if necessary and cut into 1/3-inch-wide strips.

Whisk together eggs, milk, ricotta, minced garlic, and pepper in a large bowl until just combined, then pour into baked tart shell.

Sprinkle cheese, chiles and red pepper over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)

Transfer quiche in pan to a rack to cool at least 20 minutes before serving. Serve warm or at room temperature.

My Favorite Ricotta Quiche

One thing I’m attempting to accomplish these days (and losing my mind is not one of them, believe it or not), is to continue to delve deep into the blog archives of my old site and re-do some of the recipes I haven’t made in years. Because for some reason, my cookbook binder is all askew and disorganized…… and that really, REALLY bothers me.

So today, aside from my bike ride, cleaning the house and shuttling Sabrina back and forth to a school sponsored art project, I’m going to try to make a short list of cooking/baking goals for this week.

Failing that, you can find me on my hammock by the pool with a fruity drink in my hand.


Ricotta Quiche – adapted from a recipe I’ve had for 10 years – original source unknown

I love the simplicity of this recipe – plus, it’s changeable and adaptable to whatever you have on hand. Leftovers are absolutely delicious cold.

  • 1 lb. ricotta cheese
  • 8 oz shredded mozzarella cheese
  • 3 eggs
  • coarse ground black pepper to taste
  • 2 handfuls fresh arugula
  • 1 zucchini, shredded and lightly squeezed to remove excess liquid
  • 1 – 9″ pie crust – unbaked

Combine all ingredients in a large bowl and pour into crust. Bake at 350 degrees for one hour, or until center is set.