The other day I went to my first adult party. Not adult in a scandalous way, adult in the way that it started at 7 PM and ended at 11 PM. In attendance were people with gray hair, land-owning individuals, even folks drinking wine! I was clearly the youngest guest but totally showed everyone up by not breaking anything or founding a start-up. I chatted with one woman about her recent engagement and watched two pregnant ladies compare belly size. After lots of ooing and ahing, I took my unencumbered 23 year-old self home.
That story isn’t relevant to the quiche I made last week, which was crazy delicious. Actually, there were some mini-quiches at the fancy party, but they were nothing compared to mine.
Just a note – this quiche looks a bit like spanakopita. Need a recipe for that? Click here!
- 1/2 cup chopped onion
- 16 ounces chopped mushrooms
- 2 cups defrosted frozen spinach
- 7 eggs
- 1/2 cup milk
- 1 1/2 cup grated cheddar
- Puff pastry
Preheat your oven to 350 degrees.
Chop your onion.
Clean and chop your mushrooms.
Cook both of those up with some olive oil until they are soft and liquid-free.
Add in the spinach. Keep cooking to get rid of all the spinach-juice.
In a separate bowl, whisk together the eggs, milk, and pepper.
Stir in the cheese.
Put down some flour on your counter and lay out the puff pastry. I don’t own a rolling pin, so I used a bottle of wine. It worked pretty well! Puff pastry is seriously amazing, I just want to bake it and eat it straight.
Lay the pastry into a pie tin and then press down the crust. I ripped off any dangling pieces and reattached them where there were gaps.
Fill the to-be quiche with the mushroom spinach mixture.
Pour the egg mixture on top. Mix the two together gently. The cheese always seemed to rise to the top, but that’s okay. I still topped it with more cheese.
Bake for about 20 minutes, until the egg is solid and the crust is golden brown. Your quiche should be about perfect.