Sunday, November 29, 2009

I made my go-to quiche

It almost feels silly to post a quiche recipe on this blog. All of you who contribute to this blog have probably made quiche at one point or another, because it is so easy to make and so tasty, and you probably have your own go-to recipes for it. Well, this is mine! But, I figured, since I took some photos of it, why not share it with you all. Maybe one day you will want to make a quiche and try this method out.

One reason that I like this particular recipe is because compared to many other quiche recipes I have seen, this is slightly healthier. No cream or cream cheese or other heavy foods. Just some milk and a bit of Parmesan (and in this case, goat cheese!) I also like using a combo of parm and swiss.

Quiche is a great thing to bring to a potluck or a brunch, but I actually made this quiche a few weeks ago for no reason at all. I just felt like cooking something easy and delicious. So I did!

Here you go:

This recipe is modified from one by Sara Moulten, via the Food Network website.

1 frozen prepared pie shell (or of course feel free to make your own! I have never done that, but I bet a lot of you have, so totally use your favorite recipe, if you'd like.)
3 tablespoons extra-virgin olive oil
3 chopped shallots or 1 medium chopped onion (or a mixture of both!)
1 russet potato, peeled and sliced thinly
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach - thawed, excess liquid drained. (Draining out all the liquid is key! You don't want a watery quiche.)
1 pound cremini mushrooms, chopped (I think a pound is maybe about a dozen or so mushrooms?)
3 large eggs
1/4 cup grated Parmesan
1 cup milk
2/3 cup (3 ounces) crumbled goat cheese


Preheat oven to 350 degrees F.

Blind bake the crust: Line the pie shell with aluminum foil and weigh it with pie weights or beans (I actually never weigh it down, and it's fine. If the crust puffs up a bit, just poke a few holes in it with a fork and it will deflate).

Bake for 15 to 20 minutes until light golden brown.

Increase oven temperature to 375 degrees F.

In a large skillet, heat oil over moderate heat. Add onion or shallots and cook until softened. Turn up heat to moderately high. Add garlic, mushrooms, and potato and cook until the mushrooms begin to brown and release some of their moisture. Add spinach and continue cooking until it is heated through. Drain off any excess liquid.

Beat the eggs in a bowl and add the Parmesan, half the goat cheese and milk. Add the spinach mixture and pour into the pie shell. Sprinkle remaining goat cheese on top. Bake on a sheet pan in the middle of the oven for 30 to 35 minutes or until just set.

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