Spinach Ham & Mushroom Quiche
From otterpond 10 years ago
- 1 hour to make
- Serves 6
A quote from the movie "Sixteen Candles" really says it all about quiche. "Very clever dinner. Appetizing food fit neatly into interesting round pie. " This is a Repost of a recipe posted by Rachel West at Suite 101 but I found a few oversights in the directions and have corrected them along with one or two tweeks of my own from when I made it. Read more The addition of green onions being the only ingredient addtion. See less
Ingredients
- 1 9 inch frozen pie shell (may be substituted for fresh or homemade) shopping list
- 5 eggs shopping list
- 1 cup cottage cheese shopping list
- ½ cup fresh baby spinach shopping list
- 1/4 cup sliced green onions shopping list
- ½ cup sliced white mushrooms in bite-sized pieces shopping list
- ½ cup chopped cooked ham in bite-sized pieces shopping list
- ½ cup shredded cheddar cheese shopping list
- 1 tsp dried or fresh dill shopping list
- 1 tsp Dijon or whole grain mustard shopping list
- salt & pepper to taste shopping list
How to make it
- Pre-heat oven to 400 degrees F.
- In a medium sized mixing bowl, Whisk eggs and whisk until yolks are broken then whisk in cottage cheese, dill, Dijon mustard, salt and pepper. Next, fold in the green onion, ham, mushrooms and HALF of the shredded cheese to the egg mixture.
- Prepare the pie pan by spraying with a light coating of cooking spray then a dusting of flour. Line the bottom of the pie shell with a layer of freshly washed and dried chopped baby spinach leaves. Carefully pour the egg and vegetable mixture into the pie shell on top of the layer of spinach. Ensure that the mixture is spread evenly over the pie shell.
- Sprinkle the top of the pie with the remaining shredded cheese and place quiche in the centre of the pre-heated oven. Cook quiche for 35-40 minutes depending on oven temperature and check it around 30 minutes. Quiche is cooked when egg mixture “puffs” up and the top is lightly browned and shredded cheese melted.
- Test for doneness by poking the centre of the quiche with a toothpick or fork, ensuring egg mixture is no longer liquid. Remove from oven and let stand 5 minutes before serving. Serve the quiche on its own or accompanied with a small salad for dinner or fresh fruit at breakfast.
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The Rating
Reviewed by 1 people-
Nice dish. Had it cold for breakfast.
See Spinach Ham Mushroom Quiche for more detail.
7/2/13
pointsevenout
in Athens loved it
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