My friend Mark came over for lunch yesterday. He’s a fantastic cook. During law school he was constantly whipping up delicious treats in his kitchen and bringing them to class. You’d think all that cooking would be a distraction during school, but he was also acing all his classes, teaching legal research and writing to bright young minds, and moonlighting as the Editor-in-Chief of the Law Review Journal. Don’t you hate people who are good at everything?
Anyway, after drooling over his baked goods for the last three years, I’ve been dying to cook with Mark. So, when he came over, I roped him into helping me make a quiche. In no time at all, we were rolling out our store-bought pie crust, cooking/chopping fresh spinach, sauteing mushrooms, and whipping up the creamy base for the quiche filling. We were like a well oiled machine, chatting and chopping and whisking. But, hey wait a minute…when did the pie crust go in the oven??? Eff. Turns out, we not only forgot to set a timer for the crust, but also failed to put in pie weights before baking. So yeah, it came out just a little burnt, and very shriveled. Oy. Thank god there was another crust in the package.
– 3 oz cream cheese, room temperature
– 1/2 cup grated cheddar
– 1/4 cup grated Parmesan
– 1 cup chopped portobello mushroom
– Salt/pepper to taste
– 1 tsp olive oil
– 1 tsp minced garlic
(1) Preheat oven to 425.
(2) Press rolled out pie crust firmly into a pie dish, making sure it sticks firmly to the bottom/sides of the dish. lay a large sheet of wax paper on top of the pie crust, and line with dried beans or pie weights.
(3) Bake crust for about 10 minutes, then pull it out and set it aside to cool. Leave oven on.
(4) In a large pan, sautee the garlic, onion and chopped mushroom in olive oil until onion pieces are translucent. Season with salt/pepper to taste. Remove from heat, add spinach, and mix until well-combined. Set aside to cool.
(5) Beat cream cheese in a large bowl until smooth.
(6) Add eggs, then gradually beat in cream. Mix until smooth.
(7) Stir in cheese.
(8) Add spinach/mushroom to the creamy mixture, and stir until well-combined.
(9) Pour filling into the prepared pie crust.
(10) Bake for 20-25 minutes, or until the filling is set and lightly brown in spots on top.
(11) Cool for 10 minutes, then dig in!