Friday, December 17, 2010

Mushroom, Spinach, and Goat Cheese Quiche

On those bitter cold mornings that are becoming all too frequent, I don't want to leave the apartment to get something delicious for breakfast. I want something satisfying and scrumptious that I can make at home. The nice part about a quiche is that it is a one dish breakfast. No need to fuss with potatoes or breakfast meat. Set this out with simply dressed salad greens (I feel super chic and French when I do this for some reason) and happily eat it up. The mushrooms are an earthy base that contrast perfectly with the sharp, creamy goat cheese. Chives are also great here because they add a perfectly mild onion flavor with another layer of texture. Also, most people like quiches and it can be served warm or room temperature, so you can set this out for a brunch party and everyone will contently eat their slice.
Mushroom, Spinach, and Goat Cheese Quiche
8 button mushrooms
1/2 cup spinach leaves
2-3 oz. goat cheese
small bunch chives
8 eggs
1 roll of Pillsbury pie dough
3-4 Tbs. corn flour (or regular four for rolling out pie dough)
salt and pepper

1. Chop the mushrooms and saute them in about 1 tsp. of olive oil for 4-5 minutes until they begin to get soft.
2. Prep the pie dough by rolling it out and fitting it into a quiche pan. Stab the quiche with a for on the bottom so that when you par bake it (bake it empty first) it won't puff up.
3. Bake the quiche crust in a 375 oven for 10 minutes and remove.
4. Prepare to assemble your quiche by whisking eggs together with milk and setting mushroom mixture and goat cheese out.
5. Chop the chives and sprinkle into the egg mixture.
6. Pour eggs into the quiche dough and add mushroom mixture. Dot the goat cheese around the quiche.
7. Bake at for until the quiche is puffed and the eggs are just set.

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