Sunday, November 21, 2010

Spinach and Mushroom Quiche with Wild Rice Crust

Today is a fabulously cloudy and cool autumn Sunday.  Great for dilly-dallying, enjoying a cozy baby snuggled close in the Moby, and doing a little cooking.


We had a bag of spinach and a Costco-sized container of mushrooms that were going bad needing to be used. 

Serves 6.
Adapted from Cheap Healthy Good via All Recipes. 




1 tablespoon olive oil 
1 medium onion, chopped
8 ounces button mushrooms, sliced
1 10-ounce bag fresh baby spinach, roughly torn or chopped
2 extra large eggs
5 extra large egg whites
1-1/2 cups cheese grated (I used sharp cheddar, but any kind will work)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper (or more if desired)
1 box Uncle Ben's Wild Rice, prepared A few shakes cayenne pepper (optional)

1) Preheat oven to 350°F. Coat a 9-inch casserole dish or deep pie pan with cooking spray.

2) In a large nonstick skillet, heat oil over medium-high heat. Add onions and mushrooms. Saute 5 or 6 minutes, until onions start to soften and ‘shrooms are a little browned.

3) Add spinach. Spread around and cook until almost all of the leaves are wilted, stirring occasionally. 

4) When finished, pour spinach mixture on to a plate. Spread out and let cool for a few minutes. (You’re doing this so it won’t cook the eggs prematurely when they're combined.)


5) Prepare the Uncle Ben's Rice according to package directions.  Spread into the bottom of your dish.
6) Combine eggs and egg whites in a large bowl. Beat lightly. Add cheese, salt, pepper, and cayenne if using. Stir. Add spinach mixture and stir quickly to blend. Quickly pour into pie pan and shake a little to spread out.

7) Bake about 30 minutes. Remove from oven. Let cool 10 minutes. Serve, enjoy!


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