Mushroom Spinach Quiche

Quiche is the every-meal. The any-time-of-day item that tends to show up in odd places. Brunch buffets, bridal showers, cafeterias, airport lunch counters. And in many cases, it’s not particularly great. I think the problem is that too often, especially in institutional settings, quiche is served pre-plated and cold, which is just a smack in the face to what is, or can be a really good thing. Quiche is best served hot and fresh out of the oven. Freshly grated cheese also makes a difference, as pre-grated cheese usually comes coated in cornstarch which tends to dry out the custard.

The use of sour cream makes this quiche fluffy and light, with just enough vegetable goodness to make you feel like you’re having something relatively nutritious. The spinach fortifies the dish with added folate and vitamin A and the mushrooms take on an almost escargot quality as they steam, tucked away inside the egg mixture.

Coarsely grated, the Gruyere shows up in ostentatiously flowing strands from time to time, making this quiche the opposite of the dry, last resort cafeteria item and more the all-around crave-worthy star that it really should be.

And be sure to serve it hot and fresh, for goodness sake!

Mushroom Spinach Quiche – serves 8

1/2 recipe for pie crust (seen here)
5 oz spinach
1/4 C water
8 shiitake mushrooms, finely diced
8 ounces baby bella mushrooms, finely diced
1 T butter
1 C Gruyere cheese
4 eggs
1 1/2 C sour cream
1/2 t salt

Make the pie crust dough, roll out and spread in an 8 inch pie plate. Form the edges as desired. Refrigerate 10 minutes while the oven heats to 350 degrees.

Fill the pie crust with pastry weights and bake for 20 minutes.

Meanwhile, in a large covered skillet, steam the spinach in the water over medium heat for 5 minutes. Remove from heat when wilted, drain and press out any moisture. Allow to cool and finely chop.

Melt butter in a skillet. Add mushrooms and cook, covered for 5 minutes over medium heat. Remove cover and continue to cook 10 more minutes until moisture is almost evaporated. Allow to cool.

In a large bowl, beat eggs. Beat in sour cream. Add spinach, cheese and mushrooms and mix well.

Pour filling into the pie crust.

Bake at 350 for 50 minutes or until the center has lost its gloss. Allow to sit for 10 minutes before serving.

Ingredient origins: Spinach – California; Organic shiitakes – Pennsylvania; Organic baby bellas – Pennsylvania; Butter – Maine; Eggs – New Hampshire; Sour Cream – Vermont; Salt – Maine