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Fresh spinach stars in this versatile dish

Recipe: Spinach-mushroom crustless quiche

Quiche in a square white ceramic dish
This spinach-mushroom quiche goes together easily
because there's no crust to fuss with. (Photos:
Debbie Arrington)



Spinach, eggs and cheese go together any time of day. This easy recipe combines fresh spinach, spring green onions, eggs, mushrooms and two cheeses into a crust-less quiche that’s great for breakfast, lunch, dinner or as a side dish. It’s a nice dish to share with friends, too; it can travel.

Sautéing the mushrooms, onions and spinach before adding to the egg mixture eliminates their extra moisture, making a firmer (not soggy) quiche – crust or no crust.

Spinach-mushroom crustless quiche
Makes 4 to 6 servings

Ingredients:

2 tablespoons butter (plus more to grease baking dish)

3 green onions, chopped

2 cups sliced mushrooms

3 large bunches spinach (about 6 cups, torn)

6 large eggs

1 cup cream

Dash of Tabasco sauce

1-3/4 cups Swiss cheese, grated

¼ cup Parmesan cheese, grated

Spinach leaves in a bowl
Can't be much fresher than this -- the spinach was just picked
and washed.


Instructions:


Preheat oven to 350 degrees F. Grease an 8-inch square baking dish; set aside.

In a large pan over medium heat, melt butter. Sauté chopped green onions (both white and green parts) and sliced mushrooms until the mushrooms start to loose their moisture, about 5 minutes.

Wash spinach and remove tough stems. Tear or cut into 1- or 2-inch pieces. Do not dry.

Add spinach, with whatever water is clinging to it, to onions and mushrooms in sauté pan, stirring to combine, and sauté until the leaves turn bright green. Cover pan, lower heat and cook briefly, about 3 to 4 minutes, until spinach is done, stirring occasionally. Watch the spinach so it doesn’t stick to the pan or burn. Remove from heat and let cool slightly.

In a large bowl, beat eggs. Add cream and dash of Tabasco; beat until blended. Fold in grated cheeses.

Fold in spinach-onion-mushroom mixture and stir until just blended.

Slice of quiche on a flowered plate
This quiche is delicious served warm or at room temperature.

Pour mixture into prepared baking dish. Bake at 350 degrees for 40 to 45 minutes or until top is golden and a thin-bladed knife, inserted near the center, comes out clean. Let cool slightly and serve warm or at room temperature.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Dig In: Garden checklist for week of Jan. 29

Bundle up and get work done!

* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.

* Now is the time to prune fruit trees, except apricot and cherry trees. Clean up leaves and debris around the trees to prevent the spread of disease.

* Prune roses, even if they’re still trying to bloom or sprouting new growth. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.

* Prune Christmas camellias (Camellia sasanqua), the early-flowering varieties, after their bloom. They don’t need much, but selective pruning can promote bushiness, upright growth and more bloom next winter. Feed with an acid-type fertilizer. But don’t feed your Japonica camellias until after they finish blooming next month. Feeding while camellias are in bloom may cause them to drop unopened buds.

* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.

* Apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.

* This is also the time to spray a copper-based oil to peach and nectarine trees to fight leaf curl. Avoid spraying on windy days.

* Divide daylilies, Shasta daisies and other perennials.

* Cut back and divide chrysanthemums.

* Plant bare-root roses, trees and shrubs.

* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.

* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.

* Plant bare-root asparagus and root divisions of rhubarb.

* In the bulb department, plant callas, anemones, ranunculus and gladiolus for bloom from late spring into summer.

* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.

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