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A quiche is a French tart made of puff pastry topped with savoury custard and bits of cheese, pork, fish, or vegetables. Quiche Lorraine, a popular variation, contains lardons or bacon. Cold, warm, or hot service options are available for quiche. First recorded in Lorrain patois in 1605 and in French in 1805, respectively. In 1925, "quiche Lorraine" became the first English term used. It is unknown how the word came to imply "cake" or "tart" in German, but it may be connected. Although egg and cream in pastry was used in English and Italian cuisines at least as early as the 14th century, quiche is traditionally thought of as a French dish. The terms "Crustardes of flesh" and "Crusade" are used to describe recipes for eggs and cream cooked in pastry with meat, fish, and fruit from the 14th-century The Forme of Cury and the 15th-century Italian Libro de arte coquinaria, among other cookbooks.
It doesn't get any easier than this healthy vegetarian quiche recipe. Without the hard crust, it is a quiche! It has Gruyère cheese and delicious wild mushrooms within. Enjoy it for brunch or breakfast, or have it for lunch with a simple salad.
Ingredients:
2 tablespoons extra-virgin olive oil
8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
1 ½ cups thinly sliced sweet onion
1 tablespoon thinly sliced garlic
5 ounces fresh baby spinach (about 8 cups), coarsely chopped
6 large eggs
¼ cup whole milk
¼ cup half-and-half
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups shredded Gruyère cheese
Method: Set oven to 375 degrees Fahrenheit. Spray cooking spray in a 9-inch pie tin and put aside. Over medium-high heat, add oil to a sizable nonstick skillet and swirl to coat the pan. Add the mushrooms and simmer for about 8 minutes, stirring periodically, until they are browned and soft. Add the onion and garlic, and simmer, stirring frequently, for about 5 minutes, until soft and tender. Add the spinach and simmer it for one to two minutes, continually stirring. Remove from heat. In a medium bowl, combine the eggs, milk, half-and-half, mustard, thyme, salt, and pepper. Mix in the cheese and mushroom combination. Fill the pie pan with a generous amount. Bake for about 30 minutes, or until golden brown and firm. Slice after 10 minutes of standing. Serve with thyme as a garnish.
Storing
Quiche is simple to prepare in advance or to eat later. Spinach & Mushroom Quiche can be prepared ahead of time by covering and chilling for up to 5 days. You can microwave a piece of quiche or cover the entire dish and reheat it at 350°F for 30 to 45 minutes.
Pre-cooking the vegetables before baking them in the custard will prevent the quiche from becoming soggy and watery since wet ingredients will do the same. Any frozen or fresh vegetables should be squeezed dry or cooked in advance before being added to the custard.
