As cooks in Bethany Guest House, we love to spend time whenever possible, coming up with new creative recipes. We’re also finding that more and more of our guests are trying to eat healthier or have dietary restrictions. This adds to the challenge but also to the fun. Sometimes we work with inspiring gourmet type recipes– and often we find that some of the time honored meals of past years can also be very satisfying and delicious.
Today, I was preparing a light lunch for one of our guests who is a vegetarian. After a little hunting around for something new and different– I thought — ”Wait! What about a Mushroom and Spinach Quiche?” It was a big hit!
CHANGE SERVING SIZEservings
- Pie Crust
- 1 1/3 cups flour sifted
- 1/2 tsp salt
- 1/2 cup Crisco
- 4 Tbsp ice water
- 1 cup cream
- 1 tsp salt
- 2 eggs
- 1 cup cheddar cheese grated; include some Swiss if you'd like
- sprinkle of Italian seasoning and pepper
- 3 mushroom(s)
- handful of fresh baby spinach
- 1/4 small onion
- 1 large tomato slice
- Cut the Crisco into the flour mixture until it is small and crumbly.
- Sprinkle the water in, lightly tossing / mixing it into the flour mixture. Toss in enough water, just until the mixture starts to hold together—no more water than what is necessary.
- Take 1/3 of the mixture, form into a ball, and gently roll out, lining a 6” pyrex pie plate (or the entire mixture for a 9” pie plate)
- Lightly sauté onion until soft, then brown the sliced mushrooms. Set aside.
- Whisk the eggs with cream, salt and seasonings. Add the grated cheese, mushrooms and spinach. Gently mix, pour into pie shell and lay tomato slice on top.
- Bake at 350 for about 40 minutes; when checking for doneness, it should be firm when jiggled a little and a dinner knife should come clean when tested.
* For a regular 9” pie plate, use all of the pie crust dough and double the recipe for the quiche
If not making a vegetarian quiche, add bits of cooked bacon or pieces of ham