Recipes Savoury Bites

Crustless Mushroom Spinach Quiche

I bet most of you think quiche is a typical French cuisine dish. Well, how shall I put it…not exactly. The history of quiche can be traced back to Germany, and more precisely, the medieval kingdom of Lothringen, which later became French and was renamed Lorraine (yes Quiche Lorraine! It’s from there!). The word quiche itself derives from German kuchen, meaning “cake”.

Originally Quiche Lorraine was an open pie based on shortcrust pastry and filled with egg, cream custard filling and bacon. Presently, numerous variations of quiche based on puffed pastry exist. They often consist of savory fillings, typically including cheese and frankly anything else you think matches. Most commonly, it’s bacon, minced meat, salmon and vegetables such as pumpkin, spinach, zucchini and tomatoes.

To me, quiche is an excellent “tool” for cleaning the fridge of leftovers and using seasonal vegetables in a new and interesting way. Above all, it’s quick and easy to prepare, and may simply be your next light work lunch or weekday dinner.

With the great aboundance of wild mushrooms in Poland this year, (mushroom picking is a very popular activity in Poland and a great way to recharge yourself in nature :)) I couldn’t resist and had to include them in this recipe. The result is a delicious mixture of forest flavours combined with spinach, parsley and goat cheese! Ohhh and it’s crustless and substitues heavy cream with greek yogurt, which creates a lighter, healthier dish that’s lower in carbs. Enjoy!

Recipe

3-4 larger fresh porcini mushrooms
or any other of your choice
1/2 a large bunch (about 150 g) fresh spinach
1/2 a bunch fresh parsley leaves
1 medium onion
3 cloves garlic
1/2 teaspoon grated chili peppers
3 medium eggs
150 g soft goat or feta cheese
150 ml (5-6 tablespoons) full-fat Greek yogurt
2 tablespoons butter
1 tablespoon olive oil
salt and pepper to taste

Prep time

30 minutes

Baking time

30 minutes

Serves

4 tartelettes or 23 cm pan

Instructions

  • Prepare all the vegetables first. Clean the mushrooms using a damp paper towel and slice them. Peel and slice the onion (around 2mm thick) and do the same with the garlic cloves. Wash the spinach and parsley leaves thoroughly, dry with a kitchen towel and chop both – spinach into medium pieces, parsley rather fine.

  • Preheat the oven to 180 C (350 F) and prepare a larger pan or individual tartelettes that you’re planing to bake the quiche in.

  • Melt half of the butter with a bit of olive oil on a frying pan over a medium flame. When the butter is hot, add the sliced onions and sweat them for around 1-2 minutes. Then add the garlic and fry everything for a few seconds. Don’t let the garlic burn, as it will taste bitter. Take everything off the pan and leave aside in a bowl.

  • Melt the rest of the butter on the pan and start frying the mushrooms. Sprinkle with some salt in the middle of the process. If you’re using delicate mushrooms such as porcini or large chanterelles, cook them by turning each piece from time to time until they brown nicely. This is not the case with more sturdy, store-bought mushrooms which can be vigorously stired while frying.

  • When the mushrooms are ready, lower the flame, stir in the onions and garlic and add the spinach. Let everything fry for around 30 seconds until the spinach reduces in size. Take the pan off the heat and set aside.

  • In a larger bowl, lightly beat the eggs and blend together with the yogurt until yogurt lumps disappear. Stir in the vegetables from the pan, and add the parsley, salt, pepper and chilies. Remember that the “liquid” ingredients here will dilute the spicing a bit, so you may want to add more salt and pepper than you normally would. As a final touch, portion the goat or feta cheese into smaller chuncks and delicately add it to the mixture.

  • Pour the mixture into your larger pan or portion it into individual tartelettes. If you’re using tartelettes, bake for 30 minutes. If you are using one larger pan, bake for about 40 minutes. Your quiche is ready when the middle is set. Do not over-bake as you don’t want a dry quiche.

  • You can eat your quiche either hot or cold. It makes for a savory breakfast, quick lunch at work or lighter dinner main course.

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