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Lately, I’ve been having a craving for quiche. I saw some posts on Facebook about the International Dinner coming up at Mount Union, and it made me remember the really amazing mushroom quiche they had there last year representing French cuisine. Perhaps, in some small way, the craving was my expression of homesickness for my alma mater.
Anyway, I’ve never made a quiche before but I thought this would be a good time to try it out. I had a lot of mozzarella cheese left over from making pizza a few weekends ago and a few other odds and ends lying around. It was easier than I expected and pretty delicious. I think next time I’d use a mix of mozzarella and cheddar or something similar to give it more flavor.
The recipe I (somewhat loosely) used for my quiche came from my Better Homes and Gardens New Cook Book, 15th edition, an insanely large cookbook that seems to have just about everything in it. (It’s a great book to have!) Their recipe started with a pie crust–either buy one or make it yourself. Since I’ve never made a pie crust before, I opted to use Bisquick’s recipe. It wasn’t quite enough to cover the pan, so I think next time I’d make a batch and a half.
Bisquick Pie Crust
1/4 cup butter, softened
1 cup Bisquick mix
2-3 tbsp boiling water
- Preheat oven to 450 degrees Fahrenheit.
- Combine butter and Bisquick in a bowl (I used a fork for this). Add water (start with 2 tbsp) and mix vigorously until dough forms. Flour your hands and press the dough into a 9-inch pie dish.
- Bake for 8-10 minutes until golden.
And now, for the quiche. I’m giving you the recipe as I made it, which is again, somewhat different from the cookbook.
Mushroom and Spinach Quiche
1 small onion, chopped
1 container of sliced mushrooms
3 cups loosely packed, coarsely chopped fresh spinach
1 tbsp vegetable oil
1 1/4 cup milk
1/4 tsp salt
Dash ground nutmeg (optional)
6 ounces shredded cheese
1 tbsp all-purpose flour
- Bake your crust, and turn down the oven temperature to 325 degrees Fahrenheit.
- Cook the onion and mushrooms in vegetable oil until tender, stirring occasionally. Stir in the spinach and turn off the heat, allowing it to wilt just slightly.
- Crack the eggs into a glass measuring cup and lightly beat with a fork. You want 1/2 cup of total liquid per egg, so add milk (or half-and-half or light cream) until you have 2 1/2 cups of eggs and milk. Pour into a large mixing bowl.
- Combine cheese and flour in a small bowl (it’s easiest to just use your hands for this). Add to the egg mixture and mix well. Add the mushroom mixture and mix well. Pour into the pie shell.
- Bake for 50-55 minutes, until a knife inserted near the center comes out clean. Let sit for 10 minutes before slicing. Serves 6-8.