Add to favorites

Plan Z Phase: This is a Z3 (ZReboot) recipe.

We had this quiche as a vegetarian entrée for a light dinner. My husband loved it so much he had it again the next morning for breakfast. You could add meat to this dish but it’s so good with the mushrooms it tastes meaty already. Be sure to use the crust recipe we recommend. The cheese lends an amazing crust crunch. You’ll never miss a wheat crust.

Servings: Serves 6

Ingredients:

• One Parmesan crust par-baked according to directions
• 4 eggs
• ¾ cup of half and half
• 1 tsp of minced garlic (jar garlic or powdered will both work)
• grated sea salt and pepper to taste
• 1/8 tsp of nutmeg
• 4 -5 ounces of baby spinach (fresh)
• 8 oz of mushrooms. I used a mix of shitake and cremini. Button will work too or any other earthy mushroom. Depends on how fancy you want to be.
• ½ cup of minced shallots
• 2 cups of shredded Swiss cheese. I went all out and bought a good Jarlsberg Swiss and grated it myself. Swiss is traditional in a quiche but you can also use Gruyere and be very French, or even mix it up and use cheddar. Pepper jack would make it a spicy quiche. Your choice.

Instructions:

Preheat your oven to 400 degrees

Whisk eggs, ½ n 1/2, garlic, sea salt, pepper and nutmeg in a bowl.

In another bowl put in the spinach, ½ of the Swiss cheese, the shallots and the mushrooms. Gently mix it up with your hands.

Now mound it on top of the crust in the pan. It will stick up above the edges. Just try to balance it in the pan so things don’t drop over the sides. Carefully pour the egg mixture over the filling. Drizzle it all around so it’s evenly distributed. Sprinkle on the remaining cheese. Place the quiche on a baking sheet in case it drizzles over.

Bake in your preheated oven until the quiche is lightly puffed and browned. 45-55 minutes at regular bake should do it. I used convection at 375 and checked the quiche at 30 minutes and put it back in for another five minutes.

You can make sure it’s done by poking in a toothpick. If it comes out clean, it’s done.

IMPORTANT: Let the quiche sit in the pan on the counter for another 10 minutes for it to firm up.  The French like their quiche runnier but I like mine to cut evenly like it is in the picture but still be very moist.  You can bake it to your liking.

ALSO IMPORTANT: Before you cut it, take a very sharp knife (like a paring knife) and cut along the edge. The cheese will have hardened to a crunch factor so you need to work it away from the edge so it will cut cleanly.

OTHER ADVICE: Depending on what kind of pan you use (especially metal) you might have to cover the crust toward the end so it doesn’t get too brown. That’s part of why I check it 10-15 minutes ahead of when I think it will be completely cooked. Just in case I need to drape some foil over the top.

Enjoy!

Cheers,