Quiche is a perfect dish for many reasons.
Here, why don’t I list them. I love lists.
- Using a base of eggs, milk, and cheese, you can really put anything else in it that you want. Tomatoes, broccoli, sausage, spinach, mushrooms, onions, peppers, carrots, you name it.
- It photographs well.
- You can eat it for breakfast, lunch, or dinner. (Well, you can do that with anything I guess, but it really works for any meal at any time of day.)
- Everything is cooked in a pastry crust.
- Your friends will love it. One of the only meals I ever made in college was quiche, and my friends would always want to try a piece–and then continue to eat more. You just can’t go wrong with it.
Spinach and Mushroom Quiche (From Mom)
Makes 6-8 servings
- 4 eggs
- 1 cup milk
- 1 small onion, chopped
- 1 frozen deep dish pie crust shell, or refrigerated rolled crust
- 1 (1o oz) pkg frozen spinach, thawed and drained
- 6-8 white button mushrooms, chopped
- 4 oz shredded Cheddar cheese
- a few shakes of dill weed
- a few shakes of garlic powder
- salt and pepper
1. Preheat oven to 350 degrees.
2. In a 2 cup measuring cup or a small bowl, whisk the eggs and milk together. Add the garlic powder and the dill weed to the egg mixture.
3. Put the spinach and half of the onions and mushrooms in the bottom of the pie crust. Pour half of the egg mixture over the top and mix around with a fork to incorporate everything. Pour the rest of the onions and mushrooms into the pie crust, then pour the rest of the egg mixture on top of the vegetables. Mix around again so everything is well-combined. (I do this so half of the mixture isn’t mostly egg and the other half vegetables–you want it evenly dispersed.) Add a shake or two of salt and pepper (and an extra of the dill and garlic powder).
4. Top the quiche with the Cheddar cheese. Bake for 1 hour.
My Two Cents: I’m going to compare quiche to Marry Poppins right now. It is Practically Perfect in Every Way. Like I said before, you can add whatever vegetables you want to this, or even meat.
For dinner, I think quiche goes well with a side of baked beans and a hot dog–that’s the way my mom always served it. It’s also a nice compliment to fish such as tilapia, haddock, or salmon.
How do you like your quiche?