Thursday, September 26, 2013

Mushroom and Spinach Quiche

It's always kinda bittersweet when I talk to an old friend. In the past 2 years, I've managed to meet and make new friends in France, but it's different. My old friends are people I grew up with, people who have seen me at my best, my worst, and everything in between, and there's always that attachment of home. I've accepted that it's gonna be a while before I go back to the Philippines and right here is my home now. But there is a....but. Talking to my good friend, JO, 3 days ago was like an air of familiarity in all this unfamiliarity around us. It brings back to mind a lot of good moments, because to me in the long run I tend to forget whatever negativity has happened. It can be toxic to hold on to the past, but I also think that once in a while it's good to be reminded of where you came from, what molded you, and who affected you. JO, is a friend that is incomparable. She's truly unique in her own beautiful way and a citizen of the world. And after hours of talking of her, I can still recognize the girl-turned-woman that she is. So many things has happened to her in the past 5 years, but she still has that je ne sais quoi that I love about her!

Talking about unfamiliarity, I thought I'd try and make Mushroom and Spinach Quiche for dinner tonight. Since I make Quiche Lorraine (click here) often, the idea was to replace the lardons and cheese by something much lighter like mushrooms and spinach. The result was exactly as I expected and it was perfect as a light dinner. And what rejoices me even more is that I have found a dish where SO will wipe out the spinach from her plate! Joy!

In a pan, heat some butter and 1 diced garlic. Saute the sliced mushrooms and spinach. Season with salt and black pepper. Stir.
By the way, the spinach was previously frozen. I boiled then drained it well before adding them to the pan.

Unroll a pastry crust on your baking dish. Poke all over with a fork.
Side note: I should seriously try to make my own pastry crust by now!!!

In a bowl, whisk 3 eggs, 200 ml liquid cream, salt, black pepper, and grated nutmeg together.

Add the sauteed mushrooms and spinach to the creamy mixture. Stir.

Add to the pastry crust.
Bake in a 200 degrees Celsius preheated oven for 30-40 minutes.
Remove from oven and let it cool for 15-20 minutes.
Serve and enjoy!

Dinner is served: Mushroom and Spinach Quiche


Post a Comment

Related Posts Plugin for WordPress, Blogger...

Hire Me Direct