Mushroom & Spinach Quiche
1 Teaspoon, Olive Oil
1 teaspoon, Butter, unsalted
2 Small Shallots, thinly sliced
3/4 lb., Mushrooms, sliced (I used baby bella)
3/4 cup + 2 Tablespoons,Cream
3 Cups, Fresh Spinach Leaves, stems removed & spinach chopped
1 Cup, Fontina Cheese, shredded
3 Tablespoons, Fresh Chives, chopped
Preheat oven to 375 Degrees.
On the stove, over medium-high heat, add your oil and butter. Once butter is melted add your shallots and mushrooms. Saute for about 8 minutes or so, until the mushrooms start to look a nice golden brown color. Season with S&P. Add your spinach to the pan and cook until spinach is wilted. Season with a little more S&P when adding the spinach. Add about 1 Tablespoon of the fresh chives and mix well. Add the 2 tablespoons of cream and continue cooking for about 1-2 minutes longer. Remove from heat to cool.
In a bowl, whisk your eggs with the cream, season with S&P and add the remaining chives, mix well.
Spray a pie dish with cooking spray. Add the spinach and mushroom mix to the bottom of the dish. Add your cheese on top of that and then pour in your egg mixture.
Bake in the oven for approx 40-45 minutes, until a knife comes out clean in the center of the quiche.
To make this a lighter recipe you can use light cream or even use some milk. This is a great dish for your Holiday gatherings.
I always have Baby Bella mushrooms on hand so that is what I used in this recipe. But, you can use any type of mushrooms you like or add a combination of them to this dish.
I like to let the quiche sit for a few minutes after removing from the oven. Just cover with some aluminum foil to keep it hot. Then remove foil, slice and put on table or I like to setup a buffet around my island in the kitchen to let my guests serve themselves.
Spinach: I highly recommend using fresh spinach in this recipe. I love fresh spinach leaves and its so easy to find in you supermarket. They sell it in the produce aisle with the lettuce/salads. I always keep fresh spinach on hand to add to our salads so I always have some in my fridge. Fresh spinach doesn’t have all that water like you would see in frozen spinach. If you don’t have fresh you can substitute with frozen. If using frozen make sure you squeeze out all the water otherwise you’ll have too much liquid/water in your quiche.
Crust: Since I added some cream to this recipe I chose to do without a crust to save on some calories. This quiche is so rich in flavor it doesn’t even need a crust, you won’t miss it. But, if you would like to add a crust you can use store bought or homemade pie crust. You can also do a hash brown crust by shredding some potato. If using a hash brown crust I like to fry that up first to get it a little crispy. Then add to the dish and top with the rest of the ingredients.