Wednesday, November 5, 2014

Rosie Makes Quiche.

A few days ago, I made pie dough from a foolproof recipe.  This particular recipe makes enough dough for three nine-inch pies and I have already made a pumpkin pie with little cut-out pastry leaves sprinkled with turbinado sugar and a pecan pie with the pecan halves painstakingly and OC-ly arranged over top.  I have one pie dough left over and I'm making quiche.  


Rosie loves a good quiche every now and then, so we're having quiche NOW, as opposed to then.  A quiche is an excellent way to use up languishing and hidden refrigerator items and cut back on the dozens of packages of assorted cheeses in my deli drawer.  I found a few large mushrooms, half a bag of spinach leaves, and a small piece of Gruyère and cheddar.  I believe I have the makings of quiche.

Rosie's Spinach and Mushroom Quiche
1 9-inch pie crust, partially baked, about 10-12 minutes
4 eggs
1/2 cup skim milk
1/2 cup heavy cream
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/4 tsp freshly ground pepper
1 TB unsalted butter
1/2 bag spinach leaves, chopped
4 large mushrooms, thinly sliced
1- x 3-inch slice of Gruyère, cubed
grated cheddar, to cover top

Heat oven to 350°.
Over medium heat, melt butter.  Add in mushrooms, tossing occasionally until slightly browned.  Add in chopped spinach, lower heat, cover, and wilt spinach.  Cool a bit, then drain well, getting as much of the moisture out as you can.
Whisk the eggs briskly.
Combine milk and cream in small saucepan and scald, which means bring it just to a boil.  Let cool a bit, then slowly whisk into eggs.  Add in nutmeg, salt, and pepper.
Place Gruyère, spinach, and mushrooms on bottom of partially baked pie crust.  
Pour in egg mixture.
Sprinkle grated cheddar cheese over top to cover.
Bake at 350° about 30 minutes or until toothpick comes out clean and there's no jiggle in the center.
Let rest at least 10-15 minutes before slicing.

Instead of heating up the big-ass oven that takes forever, I used my over-sized toaster oven.  

Rosie Note: 
If using a toaster oven, turn the pie throughout the baking period so that it cooks evenly.
Also, check near the end and tent if necessary to avoid burning the partially baked crust.

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