Saturday, 8 September 2007


The laziness is still continuing. Add to it the massive head cold I am fighting at the moment and what do you get? A really boring food blog. So for that I apologize. Hopefully things will be back to normal next week, well as normal as our house ever is!

I did find the energy to whip up this yummy dish. Okay, really it didn't take much energy at all. I totally cheated and didn't make my own pie crust, store bought all the way. Sometimes for us working moms you just don't have the time and it is the only way to go. The recipe itself is very forgiving and you can play with its contents to fit your own tastes.

Spinach & Mushroom Quiche:

  • 1-9" pie shell
  • 1/4 butter
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 1 1/2 cups mushrooms sliced
  • 1 package of frozen spinach, thawed and chopped
  • 3/4 cup crumbled feta
  • 1 1/2 cup grated cheddar
  • 4 eggs
  • 1 cup milk
  • salt and pepper
Preheat oven to 375 F.

In fry pan melt butter, and add onion and garlic. Cook until soft. Add mushroom and continue to cook until soft. Add in drained spinach. Stir in feta and 1/2 cup of cheddar cheese. Poor into pie shell.

In separate bowl beat eggs and milk together. Poor over top of veggie/cheese mixture.

Place on cookie sheet in oven and bake for approximately 10 minutes (I do recommend the cookie sheet below the pie dish, we had a case of exploding quiche, and it if wasn't for the cookie sheet I would have had a huge mess to clean. We are talking the kind of mess where I would have prefered to simply buy a new oven then try to clean it). Cover the top with the remainder of the cheese, and return to oven for approximately 35 minutes, or until middle is set. Let cool for 10 minutes before serving.


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