Mushroom-Spinach Quiche with Mozzarella

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Serves 8

 

Cornmeal Crust

1 cup whole wheat white flour

1/2 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

1/2 cup milk

 

1. Place flour, corneal, salt and pepper in food processor. Pulse a few times

2. Combine oil and milk. With processor running, gradually add this liquid through the food chute. Process until dough is crumbly.

3. Sprinkle dough into 9” pan, gently pressing on bottom and up the sides. Refrigerate until ready to fill. Prick bottom with fork several times before filling.

4. Crust can be made a day ahead of time and kept in refrigerator.

 

Filling

4 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1/2 cup mushrooms, chopped or sliced

5 eggs

1 cup milk

1 cup frozen spinach, defrosted and drained thoroughly

8 ounces mozzarella

1 teaspoon salt

1/4 teaspoon pepper

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1. Preheat oven to 350F.

2. Add 2 tablespoons oil. Sauté until caramelized. Add garlic and sauté for a few minutes until golden. Remove from pan and reserve.

3. In same pan, sauté mushrooms until golden but not allowing them to become dry. Add to reserved onion-garlic mixture.

4. In a bowl, beat eggs and add milk. Add spinach, then mix in reserved onion-mushroom mixture.

5. Add mozzarella, salt and pepper and mix.

6. Remove crust from refrigerator. Place on cookie sheet. Pour filling into crust.

7. Bake for 1 hour or until filling is set and golden. Let sit for 5-10 minutes before serving.
   Expandthetable suggestions

Other veggies: Use your favorite veggies—try sliced zucchini, roasted bell pepper slices or steamed broccoli.

In a hurry? Use a commercial crust.