Recipe: Spinach-mushroom crustless quiche
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This spinach-mushroom quiche goes together easily.
(Photos: Debbie Arrington)
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Spinach, eggs and cheese go together any time of day. This easy recipe combines fresh spinach, spring green onions, eggs, mushrooms and two cheeses into a crust-less quiche that’s great for breakfast, lunch, dinner or as a side dish. It’s a nice dish to share with friends, too; it can travel.
Sautéing the mushrooms, onions and spinach before adding to the egg mixture eliminates their extra moisture, making a firmer (not soggy) quiche – crust or no crust.
Spinach-mushroom crustless quiche
Makes 4 to 6 servings
Ingredients:
2 tablespoons butter (plus more to grease baking dish)
3 green onions, chopped
2 cups sliced mushrooms
3 large bunches spinach (about 6 cups, torn)
6 large eggs
1 cup cream
Dash of Tabasco sauce
1-3/4 cups Swiss cheese, grated
¼ cup Parmesan cheese, grated
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So fresh: The spinach was just picked and washed.
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Instructions:
Preheat oven to 350 degrees F. Grease an 8-inch square baking dish; set aside.
In a large pan over medium heat, melt butter. Sauté chopped green onions (both white and green parts) and sliced mushrooms until the mushrooms start to loose their moisture, about 5 minutes.
Wash spinach and remove tough stems. Tear or cut into 1- or 2-inch pieces. Do not dry.
Add spinach, with whatever water is clinging to it, to onions and mushrooms in sauté pan, stirring to combine, and sauté until the leaves turn bright green. Cover pan, lower heat and cook briefly, about 3 to 4 minutes, until spinach is done, stirring occasionally. Watch the spinach so it doesn’t stick to the pan or burn. Remove from heat and let cool slightly.
In a large bowl, beat eggs. Add cream and dash of Tabasco; beat until blended. Fold in grated cheeses.
Fold in spinach-onion-mushroom mixture and stir until just blended.
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| Delicious served warm or at room temperature. |
Pour mixture into prepared baking dish. Bake at 350 degrees for 40 to 45 minutes or until top is golden and a thin-bladed knife, inserted near the center, comes out clean. Let cool slightly and serve warm or at room temperature.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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