What better thing to do on a day like this than make some nice, warm comfort food. I have made this recipe quite a few times and half the time I have used decent quality store bought pie dough that comes in sheets (I knead 2 sheets together). Although the recipe calls for mushrooms and broccoli, you can substitute your favorite vegetables instead.
A) I made my own all-butter crust; works very well with the richness of this quiche. C) To drain the spinach of moisture, I wrung it out several times in an old (clean) tea towel. I followed the directions until the end when I stuck a few pieces of squash in the pies and used 1/4 tsp of cayenne instead of 1/8 tsp that the recipe called for.
And hey, while you’re at it – thaw the spinach and sauté the mushrooms the night before too. To round out the meal, serve this easy-to-make recipe with a mixed green salad and a whole wheat roll. I made the mushroom filling out of 7 different kinds of mushrooms… it smelled fabulous!
Then I pull the corners so they meet (the spinach is now in a ball) and tie the top of the ball with one of my high-heat baking bands. I made the quiche in it’s entirety and then re-heated it yesterday for Easter brunch – it was perfect! I am diabetic and my hubby makes a wonderful broccoli and cheddar crustless quiche because a crust like this will send my blood sugar through the roof.
Another tip for keeping the crust cold while you work with it (especially useful in the summer), is to pre-chill your work surface by placing an ice pack or a bag of frozen peas on the counter where you’re about to work. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes.