Seniors Healthy Dinner: Spinach and Mushroom Quiche
Recipe Overview
This Spinach and Mushroom Quiche is a delightful and nutritious dish, perfect for seniors and anyone looking for a wholesome meal. Originating from French cuisine, quiches are known for their delicate custard filling paired with savory ingredients. This version is enriched with fresh spinach and earthy mushrooms, making it not only delicious but also packed with vitamins and minerals.
The quiche boasts a savory flavor profile, with creamy textures from the egg mixture and a slight crunch from the crust, while the sautéed mushrooms and spinach add an irresistible umami richness. It’s perfect for a casual dinner, a family gathering, or as a special brunch treat.
Prep and Cook Times
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: Approximately 55-60 minutes
- Skill Level: Beginner
Serving Information
- Servings: 6
- Serving Suggestions: Pair with a fresh green salad or a bowl of mixed fruit for a balanced meal. You could also sprinkle fresh herbs like parsley or chives on top for an extra pop of color.
Ingredients List
-
For the Crust:
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 4-5 tablespoons ice water
- For the Filling:
- 1 tablespoon olive oil
- 1 cup (150 grams) shiitake or button mushrooms, sliced
- 2 cups (60 grams) fresh spinach, chopped
- 1/2 cup (75 grams) shredded cheese (cheddar, mozzarella, or a dairy-free alternative)
- 4 large eggs
- 1 cup (240 ml) milk (or unsweetened almond milk for dairy-free)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/4 teaspoon nutmeg for extra flavor
Tip: You can prepare the crust ahead of time and store it in the refrigerator for up to 24 hours.
Equipment List
- 9-inch (23 cm) pie dish or quiche pan
- Large mixing bowl
- Rolling pin
- Nonstick skillet or frying pan for sautéing
- Whisk or fork for mixing
- Measuring cups and spoons
Note: If you don’t have a rolling pin, you can use a clean wine bottle for rolling out the crust.
Step-by-Step Instructions
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). -
Make the Crust:
In a mixing bowl, combine the flour and salt. Using a pastry cutter or your fingers, mix in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. -
Roll Out the Dough:
On a floured surface, roll out the dough to fit your pie dish. Carefully transfer it into the dish, pressing it into the edges. Trim off any excess. Prick the bottom with a fork to prevent bubbling. -
Pre-bake the Crust:
Bake the crust for 10-12 minutes until slightly golden. Remove from the oven and set aside. -
Sauté the Vegetables:
In a nonstick skillet, heat the olive oil over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until they are soft. Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat. -
Prepare the Filling:
In a large mixing bowl, whisk together the eggs, milk, pepper, garlic powder, and nutmeg. Stir in the sautéed vegetables and cheese until well combined. -
Combine and Bake:
Pour the filling into the pre-baked crust. Bake in the oven for 25-30 minutes or until the center is set and the top is slightly golden. - Cool and Serve:
Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.
Technique Tips and Troubleshooting
- Sautéing: To get the best flavor from your mushrooms, ensure they are cooked until browned and not overcrowded in the pan.
- Egg Custard: Whisk the egg and milk mixture until well combined. Be careful not to overbeat as this can result in a spongy texture.
- Personal Preference: Adjust the vegetables according to what you have on hand; bell peppers or zucchini work well too.
Plating and Presentation
- Serve slices of quiche on a plate with a fresh salad on the side.
- For garnish, sprinkle with fresh herbs or a light drizzle of balsamic glaze.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Variations and Customizations
- For a vegan version: Use a flaxseed egg substitute (1 tablespoon flaxseed meal + 3 tablespoons water) instead of eggs, and replace dairy products with non-dairy alternatives.
- Add-ins: Get creative by including cooked bacon, diced tomatoes, or different cheese varieties.
Notes on Ingredients and Equipment
- Fresh spinach works best but you can use frozen if needed—just make sure to thaw and drain it well.
- A standard pie dish works, but a quiche pan can provide a more traditional look.
Final Touches and Personal Notes
This Spinach and Mushroom Quiche is a comforting recipe that reminds me of family brunches when we’d gather around the table and enjoy good food and great conversation. I encourage you to make it your own—experiment with your favorite ingredients and enjoy the process!
FAQ
-
Can I use a store-bought crust?
Absolutely! A store-bought crust can save time and effort, making this dish even easier to prepare. -
How do I know when the quiche is done?
The quiche should be set in the middle and slightly puffed up. A knife inserted in the center should come out clean. -
Can I freeze this quiche?
Yes, you can freeze the cooked quiche. Wrap it tightly in plastic wrap and then foil, and it can last for up to 2 months. Thaw overnight in the fridge before reheating. -
What types of cheese can I use?
Cheddar, Gruyère, feta, or goat cheese all work beautifully! Feel free to mix and match for unique flavors. - Is this dish suitable for a low-carb diet?
To make a low-carb version, you can skip the crust entirely and bake the filling in a greased pie dish.
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