Bookmark and Share  |  « Back

Mushroom Quiche


Heat the oven to 375 degrees. Line a 9-inch or a 10-inch pie plate with a pie crust. (Make the pie crust yourself or use store-bought.)

 

Sauté 8 ounces of chopped mushrooms in 3 to 4 tablespoons of The Mighty Olive Wild Mushroom and Sage Olive Oil.

 

Sauté enough chopped spinach so that when it is cooked, you have ½ cup of cooked spinach. Do this in 2 tablespoons of The Mighty Olive Wild Mushroom and Sage Olive Oil.

 

You can undercook the mushroom and spinach. I usually sauté them about two minutes on medium-low heat and then let them finish cooking in the warm pans.

 

Whisk together three eggs, 1 ¼ cup whole milk and ½ teaspoon French Citrus Fennel Sea Salt from The Mighty Olive.

 

For the next step: vegetarians put in a bowl, 1 cup of shredded cheese (I usually use Swiss or gruyere cheese. You can use any kind of cheese you like. Try smoked Gouda or cheddar.)

 

Bacon eaters put in a bowl, ¾ cup cheese and ½ cup cooked and crumbed bacon.

 

Mix the cheese (and optional bacon) with the cooled spinach and mushrooms. Spread it evenly it in the bottom of the pie crust.

 

Pour the egg mixture on top.

 

Place the quiche in the oven and turn down the temperature to 350 degrees. Bake until the filling is set (you put a knife in the middle and it comes out clean) about 50 minutes. Cool at least 30 minutes before slicing.

 

This quiche can be served room temperature, warm, or ice cold. It is a wonderful breakfast or a tasty dinner. The quiche travels well, so you can take a slice to work, the next day, for a very nice lunch.