Sunday, 22 March 2015
CSA Winter Box 1: Spinach, Mushroom and Feta Quiche
Whether it's breakfast, brunch, lunch, straight out of the fridge for a snack, or for dinner - quiche is a dish that can really wok anytime and anyplace! Warm or cold, with almost any fillings make this such a versatile dish.
We chose to use our fresh spinach from our CSA box and to pair it with feta we had in the fridge. After a little research we came across this recipe and this recipe both of which inspired our quiche. They both had elements of what we were looking for and had great reviews so we went with it, and yes, they turned out as well as we had hoped! Especially lucky as we made a double batch :-)
1 prepared 9-inch single pie crust
3/4 cup milk
1 tsp garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 ground nutmeg
1/2 (10oz) bag fresh spinach
1 (8oz) package fresh mushrooms, sliced
1/2 yellow onion, sliced
1/2 (4oz) container crumbled feta cheese
1/2 (8oz) package shredded Swiss cheese, divided
1. Preheat the oven to 400°F. Wash and drain the fresh spinach (or thawed frozen spinach) while you begin to prepare the other ingredients. Prepare/thaw the pie crust (check directions on the box).
2. Saute garlic and mushrooms in olive oil.
3. Add the fresh spinach.
4. Whisk eggs, milk, garlic, salt, black pepper, and nutmeg in a bowl.
5. Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
6. Pour the egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs and top the quiche with remaining grated cheese. Place quiche on a baking sheet. Do not overfill the pie - we did and we ended up with leaking egg mixture all of the baking sheet! Oops!
7. Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.