Yield: 6 Servings
|2 mediums||Onions; white or yellow; chopped 1/2-1" size|
|8 ounces||Mushrooms; washed ond sliced|
|10 ounces||Frozen spinach; chopped, thawed and drained|
|2||Cloves garlic; or more, minced|
|3||Eggs beaten with:|
|¼ cup||Milk; or so|
|1 cup||Grated mozzarella cheese|
|1 cup||Grated sharp cheddar cheese|
|Herb for garnish and flavor such as rosemary; summer savory; marjoram|
|Salt and pepper to taste|
|1||9-inch deep dish pie crust|
From: skthom@... ("Sheri K. Thomasson") Date: Wed, 21 Dec 1994 15:20:15 +0000 (Sarah Braford-Goldberg, Monsanto) Oven temp. 350F for 1 hr or until it's no longer juicy inside.
In a skillet melt 1-2 Tbsp. butter, over med heat saute onions and add garlic. When onions are translucent add the mushrooms and cook out the juice. Then add the chopped spinach and mix together. [It is probably a good idea to drain all of this in a collander]. Salt and pepper added.
Place the pie crust on a cookie sheet or something similar. Transfer vegetable mixture to the pie crust and spread evenly. Sprinkle the mozzarella cheese on top, then sprinkle on the cheddar cheese. Separately gently beat the eggs adding the milk. Salt and pepper can be added to the eggs, add the herb ~½ tsp. Slowly pour the egg mixture over the cheese and veggies. Sometimes its too full so don't use all the egg. Clean any spilled egg off the cookie sheet and put the quiche back on the pan, sprinkle with additional herbs. Place pan in the lower part of the oven for the first 30" and then transfer to the upper half to finish baking.
It is just as easy to make 2 at once and then freeze one.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .