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Spinach, Mushroom & Feta Quiche

Spinach, Mushroom & Feta Quiche

Spinach, Mushroom & Feta Quiche

Servings: 6 people

Ingredients

  • 1 Prepared pie crust at room temperature

Sautéed Filling:

  • 8 oz. Mushrooms sliced
  • 6 oz. Baby spinach
  • 1/4 cup Red bell pepper finely minced
  • 3 cloves Garlic finely chopped
  • 1 medium shallot finely chopped
  • 1 tbsp Jalapeno Pepper finely minced
  • 1/2 cup White Wine
  • 1 tbsp Bacon grease or olive oil

Wet Filling:

  • 5 large Eggs
  • 3/4 cup Crumbled feta cheese
  • 2 tbsp Sour cream
  • 3/4 cup Half & Half Cream
  • 1 tsp Dried oregano
  • 1/4 tsp Seasoned salt
  • pinch Nutmeg
  • 1/4 tsp Celery seed
  • 1/2 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/4 tsp dried parsley
  • 1/4 cup 6 italian cheese blend

Instructions

Sauteéd Filling:

  • In a large sauté pan, sweat the garlic, shallot, and jalapeno until soft. Add mushrooms to pan, cook until soft, then add white wine. Cook until no wine is left. Add spinach and cook down. Add red peppers for one minute before removing mixture from heat. Place mixture in a fine strainer and allow it to reach room temperature.

Wet Filling:

  • In a large mixing bowl blend eggs with a whisk. (An immersion blender with a whisk attachment, allows for fluffier eggs.) Add sour cream and half and half, and whisk until incorporated. Add dry ingredients and blend. Add feta cheese and whisk lightly.

To Assemble:

  • Preheat oven to 375°. Very lightly coat pie plate with cooking spray and use paper towel to wipe off excess. Lay crust in pie plate, crimp edges, and poke slight holes in dough with fork on bottom of pie plate. Pour sautéed filling in pie plate and top with wet filling. Use a spatula to evenly distribute filling. Bake until golden brown and knife inserted in center comes out clean (about 25 minutes). You can top with the ¼ cup shredded Italian cheese and bake for a few minutes more to melt and brown.
  • Allow to cool for a few minutes and enjoy hot, warm, or cold. Can be served with a dollop of sour cream or hot sauce.

Notes

This recipe appeared in the 2013 Spring issue of Cape Cod HOME.


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