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Recipes for Spinach and Portabella Quiches

The first time I can recall having quiche, was in college. It was so good. Fortunately for me, I became friends with the head chef while working there, in the dining commons. I had the opportunity to learn a lot from him, and the chief baker.

I’ve tried spinach quiche, sausage quiche, caramelized onion quiche, Swiss-chard with Swiss cheese quiche, and a few others that I’ve tried over the years. By far, my favorite is the fresh spinach quiche. Coming in second, is a portabella mushroom and hot sausage quiche that I came up with.

You must try these two quiches for a brunch or even for Easter. You will not be sorry to try your hands at this savory dish that stands alone, or can be paired with your festive meal.

Fresh Spinach Quiche

Ingredients :
(Let’s make this easy!)
1 9 inch deep dish pie crust
6 large eggs
2 cups of fresh baby spinach
1 ½ cups of heavy cream
1 ½ cups of shredded Swiss cheese
½ cup of shredded Fontina cheese
1 medium onion
1 clove of garlic
Salt and pepper
¼ teaspoon of nutmeg

Directions:

Preheat oven to 375⁰ F

Beat together eggs, salt, and pepper, nutmeg and heavy cream. Chop the spinach and onion and garlic. Layer it on the bottom of pie crust. Cover with Swiss and Fontina cheeses. Pour egg mixture on top. Bake on the middle rack for 40 minutes. The eggs should be set. Serves 8.

Portabella and Hot Sausage Quiche

Ingredients :

1 9 inch deep dish pie crust
6 large eggs
2 cups of sliced baby portabella mushrooms
4 hot turkey Italian sausage links, remove casing
Salt
1 garlic clove, crushed
¼ cup of fresh parsley
1 ½ cups of heavy cream
1 cup of feta cheese
1 cup of Fontina cheese
2 teaspoons of olive oil

Directions:

Preheat oven to 375⁰ F.

Remove casing from turkey sausage and brown. Set aside. Heat olive oil, and sauté mushrooms and garlic. Mix with sausage and add parsley. Allow to cool to room temperature.

Beat eggs, salt, and heavy cream. Place sausage and mushroom mixture into pie shell. Layer with Feta and Fontina cheeses. Pour egg mixture over top. Bake on the middle rack, on a baking sheet for 35-45 minutes. The eggs should be set. Serves 8.

From my kitchen to yours…Happy Eating!

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Content copyright © 2013 by Ruthe McDonald. All rights reserved.
This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.



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