January 23, 2012

Quiche a la Mushroom Tart

I started out wanting to make this Mushroom Tart from Martha's Great Food Fast cookbook that I picked up during Border's going-out-of-business sale (RIP).

It looks delicious, and I'm going to give it another go, when my puffed pastry doesn't look like this:

Still with the tart in mind, here's what was in my fridge:

The plan was to make the recipe, but add roasted garlic, left over artichoke hearts and lemon.  Next time...

Thankfully my trusty roommate Steph had a pie crust in the freezer... time to try my first quiche.

What's in the fridge:
Pie Crust (thanks Steph!)
4 cloves of garlic
1 red onion halved and sliced
2/3 of the 24 oz package of mushrooms - sliced
2/3 of the package of baby spinach
1/2 a can of artichoke hearts - chopped
5 eggs
About 1/3 cup of milk
Goat cheese for topping

- Preheat the oven to 375
- Roast the garlic (wrap garlic about 2 tsp of olive oil tightly in tinfoil and bake for about 30 minutes)
- Put the pie crust in the oven for about 7 minutes.  When done, rub the roasted garlic on the bottom of the pie crust

Always add roasted garlic!
- In a pan, saute the onions in olive oil until they are browned (about 10 min)
- In a pot, saute the mushrooms in olive oil until they are soft (about 7 min)
- On low heat, add the spinach to the mushrooms and salt to taste and cover until spinach is wilted (about 7 min)
- Add the artichoke hearts to the spinach/mushroom mixture for about 3 minutes.

- Now time to make the quiche.  Spread the onion on the bottom of the pie crust.  Then add the spinach/mushroom/artichoke mixture.  Mix together the five eggs and the milk and then pour on top of the quiche.
- Put in the oven for about 45 minutes... and wait patiently. 

Quiche before going into the oven
- When it is done (put a fork in the center to make sure the eggs aren't still liquidy), top with goat cheese and put in the broiler.  I had a hard time getting the cheese to brown without the pie crust burning...

Bon Appetit!
This is a definite repeat! deeeeelish.

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