More than just a fungi

I love quiche. (Do you say key-shhh? Or ki- shhh?)  It can be made in so many different ways – sweet, savory, breakfast, dinner, brunch or mini!  Combining this variety with the fact that I love breakfast foods and often make them for dinner, this recipe was sure to be a winner in my book.

I have made a couple of quiches before, but the crust on this one really made it.  Plus, the ability to add different vegetables, more spices and make it my own really appealed to me.  Not to mention it was healthy!

The mushrooms take the highlight in this recipe (especially since they are part of the title).  Mushroom are fungus, but are a healthy fungus and come in various sizes and types – including some non-edible ones.  There are many types of mushrooms, but generally, they are an excellent source of selenium, various B vitamins, copper, potassium, and phosphorous.  Mushrooms are packed with phytonutrients and anti-oxidants to help you keep your immune system running well!

Mozzarella & Mushroom Quiche

(Source: adapted from The New Moosewood Cookbook by Mollie Katzen)

Ingredients:

Pie Crust:

  • 6 Tbsp. butter or margarine, cut into small pieces
  • 1 1/2 cups flour
  • about 4 Tbsp. cold water, milk, or buttermilk

Filling:

  • 1 tsp. butter or margarine
  • 1 1/2 cups chopped onion
  • 1/4 lb. mushrooms, sliced or minced
  • 1/2 cup baby spinach
  • 1/2 tsp. salt
  • black pepper
  • a pinch of thyme
  • 1/2 tsp. dry mustard
  • 2 whole eggs plus 2 egg whites
  • 1 1/2 cups low fat milk
  • 1 tsp. hot sauce
  • 2 Tbsp. flour
  • 1 1/2 cups (packed) grated mozzarella cheese
  • 1 tomato, sliced
  • paprika

Directions:

For the crust:

  1. Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal. (The food processor will do this in just a few spurts.)
  2. Add just enough liquid (water, milk, or buttermilk) to hold the dough together (add more if absolutely needed, 1 tsp. at a time). Roll out the dough and form a crust in a 9- or 10-inch pie pan. Set aside.

For the filling:

  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 4 minutes more. Add the spinach in for the last minute to just wilt the leaves. Remove from heat.
  3. Combine eggs, milk, hot sauce, and flour in a blender or food processor, and beat well.
  4. Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom-spinach mixture on top. Pour in the egg mixture, top with the slices of tomato and sprinkle the top with paprika.
  5. Bake 35-45 minutes, or until solid in the center. Serve hot, warm, or at room temperature.