Tuesday, October 30, 2012

Spinach, Mushroom Quiche with Potato Crust

Today was one of those days where staying inside and taking it easy seemed like the best way to spend the day. It was windy and cold outside. I'm blaming  the weather and just wanting to stay inside for my decision to make breakfast for dinner.  Or it might be that I felt Joe and I both just needed some comfort food.

We traveled all weekend. From Chicago to Indianapolis to Fort Wayne and then back to Chicago. We got home late Sunday night and then what do you know the car wouldn't start on Monday morning. Thankful it waited to breakdown once we were home. Being stranded on the highway would not have been fun. Joe has been working non-stop to get the car fixed. Hoping the comfort food we just enjoyed will bring about the magic touch.

I found the original recipe for this Spinach and Mushroom Quiche at http://www.food.com/recipe/mushroom-and-spinach-quiche-with-potato-crust-391788.  I made a few changes and cooked up some homemade hash browns to go along with it. Delicious!

Spinach and Mushroom Quiche with Potato Crust

1 cup grated potato
3 1/4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1/2 cup chopped onion
8 ounces white mushrooms, sliced
5 ounces baby spinach, bagged
3 large eggs
1 cup milk
1/4-1/2 cup parmesan cheese (or whatever cheese you have)
1/4 cup feta cheese


Preheat oven to 400 degrees.
Lightly grease a 9-inch glass or ceramic pie dish. Peel and shred potatoes, toss with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. 
Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool. 

Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes.
Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.

Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper.
 Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. 
Carefully pour in egg mixture. 
Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.

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