Seasonal Produce: Mushrooms

There are many varieties of mushrooms, each with a different shape and flavor profile.  I love the earthy taste of mushrooms and their medicinal properties.  Mushrooms are so good for the body.  Some of the mushrooms that I love are; Crimini, Portobello, Shiitake, Oyster, Chanterelle, and Porcini.  

Low in calories and fat and cholesterol-free, mushrooms contain a modest amount of fiber and over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc, and a number of B vitamins such as Folate

I use a mixture of wild mushrooms for this recipe. For those of you at home, be creative in the kitchen!

Today’s recipe; Wild mushroom & spinach quiche.  This is a wonderful dish to serve for brunch, lunch, or dinner.  Pair with a green salad and you have a fabulous winter meal.

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Wild Mushroom & Spinach Quiche

Preheat oven to 400 degrees | Serves 6

Ingredients: 

• 1 pie crust

• 2-3 cups of fresh spinach or Swiss chard

• 3 shallots or leeks – sliced & diced

• 1 cup of wild mushroom mixture, chopped

• 4 large eggs

• 1 1/2 cups whipping cream

• 1 cup of grated Swiss Cheese

• 2 - 3 tablespoons butter

• Dash of salt & pepper

Equipment Needed:

• Fork

• Oven mitt

• Trivet

• Saute pan

• Measuring cups

• Measuring spoons

• Cheese grater

Instructions:

1. Prick the thawed pie shell in several places with a fork

2. Place the pie crust in the oven for 10-12 minutes

3. Remove from oven and place on a trivet to cool

4. Reduce oven temperature to 325 degrees F

5. Sauté the thinly sliced shallots in butter, until translucent

6. Turn off heat and remove from stove top

7. In a medium-sized bowl, add eggs and whisk until completely blended

8. Add cream, spinach, shallots, mushrooms, and grated cheese.

9. Mix with a wooden spoon to incorporate all the ingredients

10. Pour mixture into pie shell

11. Bake for 50 - 60 minutes (check if done by pricking a toothpick in the center)

12. Remove from oven and serve