Spinach, tomato, and mushroom quiche
Now that elections are taking place in France, today’s post is dedicated to this neighboring country—in my case almost next door both personally and professionally, as I live 8 minutes from the border and am currently working on a project in Paris.
Quiche is a savory pie that is becoming increasingly popular, derived from French cuisine. You can make it with almost any ingredients you have at home; there are many varieties. It doesn’t take long to prepare, and I find it very versatile: for an informal dinner, to take to the office, for appetizers and picnics… you will always find the right moment.
If you haven’t tried making one yet, I encourage you to give it a go and see for yourself—you’ll be surprised!
Ingredients
1 round shortcrust pastry for savory recipes
2 large ripe tomatoes
500 g frozen pre-cut spinach (the typical “brick”-shaped pack)
3 medium mushrooms
50 g bacon
1 egg
200 ml liquid cream
semi-cured cheese
freshly ground pepper and salt
Preparation
Preheat the oven for 5–10 minutes to 200ºC.
Meanwhile, flour a low round mold (about 25 cm in diameter) and place the shortcrust pastry well stretched. Prick it several times with a fork so it doesn’t puff up (you can also place baking paper on top and add some chickpeas) and bake it for about 15 minutes, until it looks lightly golden but not too done. If it puffs up while baking, prick it again with the fork to release the air and continue baking. Take it out of the oven and let it return to room temperature for about 15 minutes (you can also let it rest for a few hours and prepare the filling before eating).
Sauté the spinach in a pan with a drizzle of oil (no need to thaw it beforehand). Once it is well sautéed, beat the egg, mix it with the cream and ground pepper, and pour the mixture into the pan. Stir well so the liquid is evenly distributed and the egg sets. Pour the mixture over the pastry and spread it with a fork so the surface is smooth.
Slice the tomatoes very thinly and place them over the spinach, filling the empty spaces between them with sautéed bacon.
Slice the mushrooms thinly and place them on top.
Finally, decorate with some pieces of cheese cut into cubes.
Bake for about 25–30 minutes at 180ºC, and when you see it is golden, it is ready to eat (or for dinner—in fact, it is one of my favorite dinners).
Things to keep in mind
If you’ve made too much or had a “quiche day” (sometimes I make two in a row), you can cut it into individual portions and freeze them. When you want to eat it, you can reheat it for a few minutes in the oven or microwave—it turns out perfect!
This same quiche, made with a handful of pine nuts lightly toasted in a pan, gives it a very special touch. The preparation is the same, and you can add them to the spinach, cream, and egg mixture.