It's amazing how quickly our food tastes change with the weather. A few cold nights and I'm making quiches and soups and browsing through bread recipes . I love the scents of Autumn, including this fragrant crustless quiche loaded with my favorite vegetable ( spinach), a handful of parsley, and all my favorite cheeses, including a few tablespoons of an herby goat cheese I found recently. It's remarkable that that little bit of goat cheese can boost the flavor so much! Of course, if you can skip it if you don't care for goat cheese, maybe adding a little swiss or gruyere to the cheddar, parmesan, and mozzarella mix I use. I don't make a traditional quiche with a piecrust, mainly because I realized I never ate the crust, and neither did anyone else.
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:
I use half cheddar and a mix of grated parmesan, mozzarella, and the 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. 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.
Enjoy the colors of the season!