Saturday, April 28, 2012
I decided to make a quiche recipe featured on a blog I follow, She's in the Kitchen, for the ladies who lunched at my house on Wednesday. Katrina's blog is a favorite of mine: wonderful recipes and lovely photos.
You can just barely see the quiche in my photo above, but it was delicious, chock full of yummy ingredients. I used Katrina's recipe, with a few minor changes. I added 4 strips of cooked bacon to the top and I did not add the goat cheese. Be sure you check out my previous post to see more.
Crustless Spinach and Parsley Quiche with Four Cheeses
5 extra large eggs
1 1/2 cups milk
1/2 cup heavy cream
a few scrapings of nutmeg, or a hefty pinch
lots of freshly ground black pepper
kosher salt to taste
3 white mushrooms, wiped and sliced
2 cups packed sliced spinach, with a little parsley tossed in
about 2 cups of shredded cheese:
Use half cheddar and a mix of grated Parmesan, mozzarella, and goat cheese.
Preheat oven to 325F. Butter a 9" glass pie plate.
Beat the eggs briefly with the nutmeg and pepper and salt, then add the cream and milk and mix well.
Add in the spinach and parsley and the raw mushrooms, then the shredded cheeses.
Scrape into a buttered glass pie pan and cook for 50 minutes. I always sprinkle paprika and parsley over the top of the quiche just before baking; makes it look even prettier! The quiche should be firm in the middle - not watery. Remember it will keep cooking after you remove it from the oven.
Let the quiche set and cool before slicing - about 20 minutes.
The combination of the three cheeses gave this quiche a rich flavor. I loved the spinach and fresh mushrooms and the addition of the crispy bacon across the top for extra hearty flavor. It was delicious, from first bite to last. Thanks, Katrina, for a fab recipe!