All content copyright Katrina Hall 2008 through 2018

Tuesday, October 11, 2011

crustless spinach and parsley quiche with four cheeses

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.

To make:

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.

I like to pair this with chunky Tomato soup and a fluffy green salad.

Enjoy the colors of the season!


Marianne said...

Mmmm ... lovely quiche, Katrina! I am tempted to make a run to the store in the morning to pick up ingredients to make this for my daughter and little granddaughter. Although I am afraid that at age 2 she will not appreciate the spinach!

I make a tasty crustless quiche, too.

katrina said...

Thanks for the thumbs up, Marianne! You know, I can't remember if my kids ate spinach at that age ( gasp!) - I can't believe I'd forget something as important as that:) And I can only remember Izzie, my granddaughter, ravenous for pasta ( now off limits as she's on a gluten-free diet), and watermelon. I did look for your recipe, but couldn't find an index - do you have one?

Barb said...

Sorry about the scones being a dud in your last post (they look pretty yummy in your photo however!), and I assume your server is working better now?

I chuckled over your comment about not eating the crust. When I was growing up, my mom would make the best lemon pie, but we would never eat the crust either. My husband could never quite figure that out when I told him, 'Oh we never eat the crust." I think he's still puzzled over that!

katrina said...

Hi Barb - your comment made me laugh:) Funny that it took me so long to realize I didn't really have to make the pie crust! Tedious work that always ended up in the garbage, although when I had dogs and chickens they really loved those leftovers!