Yes, it's Memorial Day Weekend, and all across
the great old USA people will be picnicking,
barbecuing, drinking cold beer and soda out of
cans and holding hot dogs and marshmallows on
sticks over the fire.
When you're ready to embrace civilization once again,
you might want to make this delightfully simple,
simply delightful recipe for an old friends' lunch
or a Sunday brunch. So get out your pretty plates,
cloth napkins, fresh flowers and indulge!
Spring Has Sprung Quiche
CRUST:
1 cup flour
¼ teaspoon salt
3 TBSP unsalted butter
3 – 4 TBSP cold water
FILLING:
½ cup diced shallots
2 cups shredded fresh spinach
1 ½ cups sliced mushrooms
1 TBSP olive oil
1 cup milk
¾ cup half & half
2 whole eggs
2 egg whites
¾ tsp. salt
1 tsp. black pepper
½ tsp. ground or grated nutmeg
¾ tsp. lemon zest
½ cup shredded mozzarella
¼ cup bread crumbs
¼ cup grated Parmesan cheese
1 ½ tsp. fresh dill weed, chopped
Preheat oven to 350° F.
In a small bowl, combine flour and salt. Mix well.
Using 2 forks or a pastry blender cut in the butter
until the mixture resembles pea-sized crumbs.
Add the cold water, 1 tablespoon at a time, mixing
gently with a fork each time. If the mixture is too dry
after 3 tablespoons, add 1 more tablespoon of water.
Shape the dough into a ball and refrigerate in the bowl
for 5 minutes.
Lightly flour your rolling surface and roll dough into
a 12” circle. Gently press into a 9” pie or quiche pan.
Flute the edges of the dough. Bake for 10 minutes or
until the crust just begins to turn golden-brown. Leave
the oven on.
In a large frying pan, sauté the shallots, spinach and
mushrooms in the olive oil over medium heat until tender,
about 3 to 4 minutes. Set aside.
In a large bowl, combine the milk, half & half, whole eggs
and whites and beat thoroughly. Add the salt, pepper, nutmeg,
lemon zest, cheeses, bread crumbs, and sautéed vegetables.
Pour the mixture into the quiche shell and bake for another
30-40 minutes or until the filling is set. Let cool slightly,
garnish with fresh dill and cut into 8 slices. MMMMM…
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