30 June 2012

portobello mushroom & spinach quiche.

This is a dead simple breakfast option that feeds a crowd. I made this at camp for the gang with a side of baked beans (a camp tradition) & some strong coffee. It would even be a lovely lunch or dinner option with a simple salad & a glass of white wine...maybe something French. 

portobello mushroom & spinach quiche. 
This crust is pre-made/frozen because the weather was way too hot, but here is the crust that I usually make. 

1 9" pie crust

2 cups portobello mushrooms, sliced
1 clove garlic, grated
a sprig or two of thyme
a glug of olive oil
a knob of butter
sea salt & cracked pepper to taste

2 handfuls of fresh spinach, thinly sliced
1/2 cup sharp cheddar cheese, diced
  1. In a small pan melt the butter and oil, add the mushrooms, garlic, thyme, and seasoning and cook over medium heat. Cook for about 7-8 until the mushrooms are tender. Evenly place at the bottom of the pie crust.
  2. Scatter spinach and cheddar cheese over the mushrooms. 

6 free-range eggs
1/4 cup half-&-half
2 TBL sour cream or plain greek yogurt 
sea salt & cracked pepper to taste
  1. Whisk together in a bowl. Pour over the filling.
  2. Bake in a preheated oven (350 degrees), for 45 minutes, or until the center is set.
  3. Let cool for 15 minutes before slicing.

happy eatings & cheers.

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