April is such a great time of year, spring blossoms are in bloom, and with all the fresh produce of the season this is one of my favorite recipes that can easily be customized to what you are finding in your garden or local markets.I hope you enjoy it too! It does require a little extra work but it is worth it in the end! Happy Spring All!
- 1 pound white mushrooms, thinly sliced
- 5 oz teardrop tomatoes-halved
- 1 lb spinach cooked and chopped
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 1 small red onion,diced
- 1 tablespoon thyme, chopped
- 3/4 cup shredded Gouda cheese
- 1 Buttery pie crust
- 2 cups whole milk
- 2 cups heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg
Preheat the oven to 325°. In a very large dry skillet, Add the white mushrooms (no oil needed), season with salt and pepper and cook over medium heat, stirring, until starting to soften, about 5 minutes. Reduce the heat to medium. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 7 minutes longer. Season with salt and pepper and let cool.
Spray a Spring form pan with pan release, and lay pie dough into the pan. Using a fork make small puncture holes along the base( This helps the steam to release while cooking and gives you a firmer base) Scatter 1/4 cup of the cheese and half of the mushrooms,tomatoes, and spinach evenly over the bottom of the pie shell. In a blender, combine the milk, cream, and eggs- season with salt, pepper and a pinch of nutmeg and blend at high speed until frothy, about 1 minute. Pour half of the custard into the pie shell. Top with another 1/4 cup of cheese and the remaining mushrooms,tomatoes,and spinach mix, Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until golden browned on top and the custard is barely set in the center. Let cool in the pan. at this point the Veggie Packed Quiche can be served, or Chilled for the following day.