It’s cold, it’s rainy, and apparently cooking relaxes me after my aggravating, anxiety-filled bad day. (The cat appears to be okay. She came into the front room to have her evening kefir about an hour ago. She hopped up on the window sill per tradition and licked the cup clean. Then she demanded her food. She’s Siamese and quite bossy.)
I have been wanting to make this quiche for a while. It has all of my favorite things: fresh spinach, french feta (chevretine), plus I threw in some sautéed “baby bella” mushrooms and caramelized onions. It’s extremely chockful o’ vegetables.
As much as possible, I try to use fresh, organic ingredients. The flavor is just better, plus I try to avoid extra hormones in food.
A note about this quiche: Yowza. This is my favorite quiche I have made so far. The ratio of ingredients to custard leans heavily towards the vegetables, which is my preference for a dish I would eat for breakfast, lunch, snacks, etc. It’s rich and flavorful without being heavy. It’s diet food without the deprivation. If your taste leans more toward custard, add another egg plus a 1/4 of heavy cream or two and reduce the vegetables.
Nutrition Information: Per serving: Calories 150; Fat 12.7 g; Net Carbs 3.3; Protein 5.5 g.
Full chart and recipe below:
Ingredients:
2 eggs (organic cage-free)
1/4 cup egg beaters
3 oz feta (prefer local artisanal or french chrevretine, but any feta will do)
1 cup heavy cream (organic, of course)
10 oz fresh spinach
2 tbs butter, plus 0.2 oz butter
5 oz onion
3.6 oz mushrooms
Sea Salt and cracked pepper
1/2 tbs of italian blend or any spices you prefer
1/2 tsp nutmeg
1/8 tsp cayenne pepper
Technique:
- Preheat oven to 325º.
- Dice onion.
- Add 1 tbs butter to a large pan on medium heat.
- Add diced onion to pan, cook, stirring frequently, for 20-30 minutes, until onions are a light brown.
- Remove onions from pan.
- Add another tbs of butter to pan.
- Add mushrooms to pan and sauté until browned.
- Remove from pan.
- Add spinach to pan and sauté until wilted.
- Remove spinach from pan.11. Rub butter along inside of pie pan.
- Add onions, spinach, and mushrooms evenly to pie pan.
- I layered 2/3 of the onion, then mushroom, then spinach. Then seasonings. Could add cheese or 1/2 of cheese here. Then repeated with remaining ingredients.
- Add feta, if not added in step 11.
- In a measuring cup, break 2 eggs. Fill cup to 1 cup mark with heavy cream.
- Pour into deep bowl.
- Add 1/4 cup egg beaters and 1/4 cup heavy cream.
- Add 1/2 tsp nutmeg and 1/8 tsp cayenne pepper to deep bowl.
- Beat with whisk until uniformly mixed and aerated.
- Pour over ingredients in pie pan.
- Place pie pan in oven for 35-55 minutes, or until lightly browned and puffed.
Serves 8.
