Serves 4 to 6
Hey, come on. Real men who know what’s good do eat quiché. This delectable version of the classic makes excellent use of two spring time favorites, fresh, tender spinach and delicate mushrooms. Quiche makes an excellent entree, however, cut into smaller pieces it can also be the star of an appetizer tray.
Perfect Pastry or your favorite pastry recipe
1 tablespoon olive oil
1 medium size yellow onion, chopped small
2 to 3 cloves of garlic, minced
2 teaspoons minced fresh herbs of choice or ½ teaspoon Herbs de Provençe
About 1 cup sliced small mushrooms
About 4 cups of chopped fresh spinach – (about 1 standard bunch)
2 cups milk, half and half or cream – (whichever you figure your arteries can handle)
1 tablespoon Sweet and Hot Brown Mustard
Several gratings of Whole Nutmeg
½ cup grated Swiss cheese
½ cup grated Mozzarella cheese
Sea Salt or Kosher Salt and fresh ground Black Peppercorns to taste
Make the pastry and line an 8 or 9 inch pie pan or quiché pan. Chill while you make the filling. Any remaining pastry may be frozen for later use.
Preheat oven to 350°. Heat olive oil in a heavy skillet and gently heat sauté the onion and garlic until the onion is pinkish and translucent but not yet beginning to brown. Add the Herbs de Provençe and mushrooms and continue to sauté until the mushrooms are hot through. Mushrooms are very thirsty. You may need to add a bit more olive oil. Add the spinach and cover with a tight fitting lid. Cook for 3 or 5 minutes or until the spinach is wilted. Remove from the heat and allow to cool completely.
Beat the eggs, milk or cream together and nutmeg together and allow to sit until any froth has subsided. Meanwhile grate the cheeses and toss together.
When the spinach mixture is completely cooled add about ¾ of the grated cheese and mix gently.
Remove the chilled pastry shell from the fridge. Place the spinach and cheese mixture in the pastry shell and smooth the surface. Pour in as much of the egg and milk mixture as the shell will comfortable hold without danger of spilling. Sprinkle the reserved cheese on top. Place the pie or quiché pan * inside a larger baking pan and place on the center shelf of the oven. Fill the outer pan with water. Bake in this water bath for 45 minutes to an hour or until a skewer inserted in the center comes out clean.
You may eat this warm or at room temperature. Personally, I think it is much better after it has set a day.
* If you are using a quiché pan with a removable bottom, be sure to crimp foil around the pan or else water from the water bath will seep in and ruin your render your pastry crust soggy.