culinary review
   
   

Vegetarian Spinach, Mushroom and Black Olive Quiche

Last Modified: 10/21/07
First Published: 10/21/07
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Views: 1783
Spinach, mushroom and olive quiche is a very good vegetarian combination. The sharpSpinach_pie cheese adds some extra flavor and the spinach gives it nice “green” look and taste.

Quiche is perfect to make because it’s easy, so tasty and perfect to cut in slices and freeze. To heat it simply use the microwave or the oven, it defrosts beautifully.

This quiche is a little lighter than the brie and ham quiche we made previously. Instead of heavy cream we utilized half-and-half, (heavy cream will give your quiche a more custard-like your texture, whereas half-and-half is slightly less rich).


Spinach, Mushroom and Black Olive Quiche
  • 1 pie dish with rolled out pie dough
  • ½ tablespoon butter
  • 8 oz fresh mushrooms, sliced
  • 2 garlic cloves, pressed
  • ½ teaspoon thyme
  • 1 cup of ham, chopped
  • 1 pack of frozen chopped spinach (240g)
  • 1 8 oz can of black olives (170g)
  • 1 ½ cup of sharp cheese, grated (I used sharp white cheddar)
  • 4 eggs
  • ¾ cups half-and-half
  • salt and pepper

 

spinach_mushrooms

Method:

Blind bake the pie dough in a 400 degree oven for about 350 degree F. Sautee the mushrooms in the butter, add a little bit of salt and the thyme. Once the mushrooms have released some liquid add the garlic and cook for another minute. Set aside.
spinach_pieMake sure the spinach is well thawed, squeeze out any water. Chop the olives.

Whisk together the eggs and half-and-half. Add some salt and pepper.
spinach_mushroom_olive_quicheAssemble the pie:

Once the pie dough has cooled down, distribute about a third of the cheese on the dough. Add mushrooms, spinach and olives. Pour over the egg batter and distribute the rest of the cheese on top. Bake in a 350 degree F for about 30 min.