Ingredients
Eggs 6-8 large
Any Mushrooms 1 cup, sliced
Fresh Spinach 2 cups
Cheese as per your taste ½ cup, crumbled
Olive Oil or Butter 1-2 tbsp
Seasonings
Salt and Black Pepper to taste
Garlic 1-2 cloves, minced
Fresh parsley/ basil, or thyme for added flavor
Optional
Onion ¼ cup, diced
Red chili flakes to taste
Preparations
Preheat your oven to 375°F (190°C). This temperature helps the quiche to cook evenly and develop a golden, slightly crispy top.
In an oven-safe skillet (such as a cast-iron skillet), heat 1-2 tablespoons of olive oil or butter over medium heat.
Add 1 cup of sliced mushrooms and cook for 5-7 minutes, or until they’re golden brown and most of their moisture has evaporated.
Add 2 cups of fresh spinach and 1-2 cloves of minced garlic to the skillet. Sauté until the spinach is wilted, about 2-3 minutes. Season with a pinch of salt and pepper. If you’re using onions or red pepper flakes, add them now.
In a mixing bowl, whisk together 6-8 large eggs until fully combined. Season with salt and pepper to taste. For added flavor, you can stir in a pinch of red chili flakes or chopped fresh herbs, like basil or parsley.
Stir in ½ cup of crumbled or shredded cheese (such as feta, goat cheese, or cheddar), reserving a little for topping if desired.
Pour the egg mixture over the sautéed mushrooms and spinach in the skillet, spreading it evenly to ensure the vegetables are well-distributed. Let the eggs cook on the stove-top for 2-3 minutes, or until the edges start to set but the center remains slightly runny.
Place the skillet in the preheated oven and bake for 10-12 minutes, or until quiche is fully set and the top is slightly golden. To check for doneness, gently shake the skillet—if the center doesn’t jiggle, the quiche is ready.
Remove the quiche from the oven and allow it to cool for a few minutes. This makes it easier to slice and allows the flavours to settle.
Cut into wedges and sprinkle with fresh herbs, extra cheese, or black pepper if desired.
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