I will admit it, I love quiche, I could eat it for breakfast, lunch and dinner and maybe even snacks in between. I love all kinds too, it's quite surprising that I haven't actually posted many quiche recipes since it's such a favorite!
2 cups cooked, strained, and chopped spinach, frozen is ok too
1 cup sliced mushrooms
1 large diced red onion
1 garlic head diced
1 cup shredded cheese, tonight I used cheddar cheese
1 cup ricotta cheese
1/4- 1/2 cup milk
pinch of nutmeg
pinch of cinnamon
salt to taste
pepper to taste
1 tomato thinly sliced
pie crust baked by you or store bought
Preheat the oven to 375. Spray or butter and flour your pie plate. I would love to be able to make those dainty small pie plates, I even own one or two, but it doesn't work well with so many kids and three adults, soon to be four of us. So therefore this is being cooked in a 9x13 Pyrex.
If you are making your own crust, I have this recipe that works well either in two 9" pie plates on in the 9x13 dish. Do the crust first, then start the filling so the dough can rest in the fridge.
Cook, drain and chop the spinach. Chop up the onions and garlic, I love the food processor for dishes like this, multi step, it saves time!
Heat a couple spoons of olive oil in a medium sized pan and saute the onions, garlic and mushrooms until all of the water is gone. Add them to the spinach and mix well. Add the spices.
Beat the eggs and add the ricotta, add the milk to loosen it up, set aside. Push out the dough into your cooking dish.
Add the vegetables on the top of the pie crust, then pour the egg mixture on top. Take the back of a large spoon and spread the egg mixture around a bit, making sure it's even and the eggs and cheese are spread throughout.
Sprinkle with the shredded cheese then add the sliced tomatoes in a pretty pattern.
Bake 60-65 minutes, or until golden brown and set. If you don't let it cool completely you will find that some juice will leak out, it's really good like that, but it won't be dry.