Mushroom-Spinach Quiche with Mozzarella

Foodie Lit

Spinach Mushroom Quiche (7).jpeg

I was in the mood for quiche and had no ricotta or cheddar cheese but I did have mozzarella in the freezer. Why not? I didn’t know what would a quiche taste like with mozzarella but it turned out fabulous!! It was light and cheesy like a quiche should be and surprisingly did not taste like mozzarella cheese! Mushroom-Spinach Quiche was enhanced by this Cornmeal Crust, which I’ve used with other quiches and with apple pies. Absolutely delish!

Mushroom-Spinach Quiche with Mozzarella

Serves 8

 

Cornmeal Crust

1 cup whole wheat white flour

1/2 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

1/2 cup milk

 

  1. Place flour, corneal, salt and pepper in food processor. Pulse a few times

  2. Combine oil and milk. With processor running, gradually add this liquid through the food chute. Process until dough is crumbly.

  3. Sprinkle dough into 9” pan, gently pressing on bottom and up the sides. Refrigerate until ready to fill. Prick bottom with fork several times before filling.

  4. Crust can be made a day ahead of time and kept in refrigerator.

 

Filling

4 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1/2 cup mushrooms, chopped or sliced

5 eggs

1 cup milk

1 cup frozen spinach, defrosted and drained thoroughly

8 ounces mozzarella

1 teaspoon salt

1/4 teaspoon pepper

  1. Preheat oven to 350F.

  2. Add 2 tablespoons oil. Sauté until caramelized. Add garlic and sauté for a few minutes until golden. Remove from pan and reserve.

  3. In same pan, sauté mushrooms until golden but not allowing them to become dry. Add to reserved onion-garlic mixture.

  4. In a bowl, beat eggs and add milk. Add spinach, then mix in reserved onion-mushroom mixture.

  5. Add mozzarella, salt and pepper and mix.

  6. Remove crust from refrigerator. Place on cookie sheet. Pour filling into crust.

  7. Bake for 1 hour or until filling is set and golden. Let sit for 5-10 minutes before serving.
    Expandthetable suggestions

Other veggies: Use your favorite veggies—try sliced zucchini, roasted bell pepper slices or steamed broccoli.

In a hurry? Use a commercial crust.

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Pierce Koslosky's A Week at Surfside Beach is a collection of 16 stories in the exact same space, a beach rental. The week spent at this South Carolina family vacation spot brings out conflicts, fights, heartaches and possibility. From an 84 year old John escaping his children’s wish to put him in a senior facility to a ne’er do well son who saves his father from a rip tide, the plots and characters are well developed, intriguing in a beautiful and overwhelming landscape that forces introspection and transformation.

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