I thought I'd start with something relatively easy. I decided on vegetarian quiche. I looked at several different recipes until I got the basic idea of how to make quiche. I then thought of the ingredients that appealed to me most and fiddled around with measurements so that I could cut out some of the fat without compromising the taste.
The great thing about quiche is that it looks and tastes like you put a lot of effort into it. In actuality, the hardest part is the crust. And that's where I totally cheated!
Well the darn thing turned out amazing. It had a rich yet fluffy texture and tons of flavor from the cheese and shallots. It was a meal in itself with a side salad. The French sure know how to eat!
Mushroom, Spinach & Shallot Quiche
- 1 tbsp butter
- 1 tbsp olive oil
- 10 oz your favorite mushrooms,cleaned and sliced
- 1 medium shallot, chopped fine
- 1/2 tsp fresh thyme leaves, chopped
- Salt and pepper
- 6 jumbo eggs, beaten
- 3/4 cup heavy cream
- 6 oz bag fresh organic baby spinach, cleaned and chopped
- 1 1/2 cups shredded Swiss and/or Gruyere cheese
- 1 pie crust(homemade or store-bought frozen), fitted to a glass pie plate or 10 inch tart pan
DirectionsIf you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.
Preheat the oven to 375 degrees F.
Heat up a medium pan over medium heat. When pan is very hot add the butter, olive oil and mushrooms. Let mushrooms cook undisturbed for 2 minutes. Then add the thyme and shallots and cook, stirring occasionally, for 6-8 minutes more or until shallots carmelize and turn to a rich brown color. Lightly salt and pepper to taste. Set aside in a bowl.
Combine the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender. Blend for about 15 seconds.