lunch9-9-08

the best quiche I have ever made! great alongside salad for a light lunch!

Spinach-Mushroom Quiche
8oz sliced mini portobella mushrooms
1 small white onion
1 garlic clove
8 oz sliced fresh spinach
1 T. butter
5 eggs
1 cup cream
1 T. freshly ground nutmeg
1 cup monterey jack cheese
1/2 cup parmesean cheese
2 9" pie shells (I used frozen marie callendar brand)

Heat oven to 400º, bake pie shells for 8 minutes on bottom rack.

In saute pan, melt butter, add onion (1/2 diced, 1/2 sliced), when onion shows some carmelization, add mushrooms, after about 3 minutes add washed, dried and sliced spinach leaves, stir into mushrooms and onion, then after 1 minute add garlic and continue cooking and stirring for another 2 minutes, turn heat off. In a large bowl, mix eggs with cream with a fork, add nutmeg and stir with fork until it is well combined, add jack cheese and 1/2 of the parmesean, then add the vegi mixture to the eggs and pour into the 2 pie crusts dividing vegis and eggs evenly, top each with equal portions of the parmesean cheese and bake for 40 minutes on the bottom rack of the oven, for the last 8 minutes I put them on the bottom floor of my gas oven to keep pie crust from burning and the make sure the centers were fully cooked, they were and then I let them cool for about 15 minutes before serving.....super yummy!