Thursday, February 11, 2010

Spinach, Mushroom, and Sun-Dried Tomato Quiche

Breakfast, Lunch, or Dinner, a quiche can satisfy your taste buds at any point during the day.  So light and versatile, it can be paired with a salad for a perfect meal.  I have used the same master quiche recipe for years, adding everything under the sun to it (bacon, ham, onions, broccoli, zucchini, goat cheese, etc.)  But tonight I decided to add spinach, sun-dried tomatoes, and mushrooms. And let's be honest, I love to cook but after  day at work, Im not making a homemade pie shell. Therefore, I use frozen. However if you do have the energy, go for it!

You may think, spinach, sun-dried tomatoes, and mushrooms? Let me put it this way, according to Mr. F,  "it's the best quiche you have ever made".  That has sealed the deal for future reproductions of this particular recipe. But whatever your add-in cravings are, have fun and experiment.

Master Quiche Recipe:                                         
1 1/2 c. heavy cream                                               
4 eggs                                                                       
1 c. shredded swiss cheese                                       
1 tsp. salt
1 deep-dish pie shell, frozen

Add-ins for Posted Recipe:

1 box chopped spinach, squeezed of all liquid
1/4 c. oil packed sun-dried tomatoes, chopped
1/2 c. mushroom, chopped

Preheat oven to 400 degrees. In a large bowl, whisk together cream, eggs, and salt.  Add in swiss cheese and add-ins.  Stir to combine.  Pour into frozen pie shell.  Bake @400 for 15 minutes.  Turn heat down to 375 and continue to bake for another 40-45 min. Let sit 5 min before slicing.

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