SPINACH & MUSHROOM CHEESE QUICHES
This vegetable quiche with spinach & mushrooms is so easy to make .It can be prepared ahead & makes the best holiday brunch.
There is this festive air all around. The energy is so vibrant when you step out in the open.Lots of laughter, bright colors in-spite of the freezing temperatures outside, kids hopping around, frantic last minute shoppers, endless traffic….still a merriment in the air.
Growing up in a land which had a festival at the drop of a hat,Christmas or holiday season is something I look forward to here, since it fills me with that same warm feeling of laughter & joy, of hope & peace & love.Amidst all the festive air ,I elbowed my way into the crowd, just to be soaked in that energy and somehow found myself standing in front of an aisle filled with ready made pie crusts.Here I was staring at these neatly stacked Graham pie crusts both large and mini cups & checking to see if they were eggless. I walked out of the store with these pie crusts in hand. I had absolutely no idea what I’m going to do with them but was certain that I’d come up with something that made them taste yummy…thus the Spinach Mushroom Cheese Quiche came to be.
Quiche pronounced “Keesh” is a savory open faced crust dish with a filling of savory custard of cheese, meat or vegetables.This is a classic French dish which originated in Germany where “quiche” means cake.Since it was part of the party food, I decided to make my own version of Quiche, for the Christmas party at my friends.
American Quiches are supposedly heavy, filling & rich.It really doesn’t have to be that way, I thought. Quiche was never meant as a deep-dish repository for too much cheese, a lot of chopped meat and assorted odd vegetables.
A proper quiche (also known as a tarte salée, or savory open pie) should have really good pastry and contain a soft, tender eggy custard. It should be light enough to serve as a first course, or in larger portions for a simple main course.My quiche turned out to be a big success in the party. Try it out, it sure will be in your homes too.
Note: The consistency of the filling is soft & jelly like but not runny when completely baked.The difference between blending the ingredients & adding them directly is one’s preference,& the baked product would be a lot lighter color on top unlike the blended mix.
The links to my previously published Spinach recipes are attached below for your interest.