- 5 ounces frozen spinach
- 4 ounces fresh champignons
- Enough butter to sauté the champignons and to coat a pie dish
- 1 garlic clove
- Salt to taste
- Black or white pepper to taste
- 2 eggs
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 1 ounce crumbled Feta cheese
- ¼ cup shredded Mozzarella cheese
- Thaw the spinach in colander, so that excess water can drip off easy.
- Preheat the oven to 350 degrees F.
- While the oven is heating up, mince the garlic and prepare the spinach. The spinach contains a lot of water that will make your quiche soggy if you simply toss it in there. The spinach should already have lost a bit of water by being thawed in a colander, but give it a good squeeze to make it even dryer. Leave it in the colander.
- Slice the champignons thinly.
- Put some butter in a skilled and melt over medium-high heat. There should be enough butter to coat the entire skillet.
- Add the champignons, the garlic, the salt and the pepper to the skillet and sauté for 5-7 minutes. Just as with the spinach, it is important to get the mushrooms to release a lot of their water content, otherwise the quiche will be soggy. So, if your mushrooms have a high water content, you might need to sauté for more than 7 minutes. The salt will help draw moisture out of the mushrooms. It’s important that hardly any water remains on the bottom of the skillet when you stop. Stir gently to help the water evaporate.
- In a medium bowl, whisk together eggs and milk. Stir in Parmesan. If you’re fond of pepper, add some.
- Coat a pie dish with butter.
- Spread the spinach over the bottom of the pie dish. Add the mushrooms and the crumbled Feta cheese on top of the Spinach.
- Pour the egg-milk mixture into the pie dish.
- Sprinkle shredded mozzarella over the top of the quiche.
- Place the pie dish in the oven and bake your quiche until it is golden brown on the top and the center is solid. This will usually take 45 – 60 minutes.
- Remove from the oven and slice before serving.
About the Agaricus bisporus mushroom
Agaricus bisporus is a species of mushroom native to grasslands in Europe and North America. It is one of the most commonly cultivated species of all the mushrooms. While wild Agaricus bisporus often develop a brownish color, commercially cultivated ones tend to be creamy white and hail from a mutation found by a farmer in Pennsylvania in 1926.
Various English trade names for Agaricus bisporus
|Immature specimens that are white||Champignon
|Immature specimens that are brown||Crimini mushroom
Swiss / Roman / Italian brown mushroom
|Mature specimens||Portobello mushroom|