| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 240 | 15g | 6g | 15g |
| sugars | fibre | protein | salt |
| 5g | 2g | 12g | 0.6g |
Oh, the New Zealand Spinach and Mushroom Quiche, how I love thee. It’s a vegetable delight straight out of my dream kitchen, combining the magic of New Zealand spinach and mushrooms in one creamy, savory pie. It is a homage to my gastronomic passion for incorporating health-conscious dishes inspired by cosmopolitan cuisines. And yet, it dances gracefully with my Cuban and Spanish roots, a fusion of new and traditional food cultures.
New Zealand Spinach: A Comic Twist to the Classic Quiche
What makes this quiche stand apart from your traditional quiche is the spin I’ve put on it. I’ve replaced the typical spinach with New Zealand spinach, a spinach variety that isn’t as well known but imminent in nutritional benefits and flavor. It’s richer in Vitamin C and holds tighter during the cooking process, ensuring a nicely textured bite in this luscious quiche.
Thriving with Healthfulness
The New Zealand Spinach and Mushroom Quiche not only delivers a phenomenal taste explosion but brings some impressive health benefits to the table. Mushrooms come packed with B Vitamins and fiber while the spinach offers a robust parade of vitamins, as well as iron. The celebration doesn’t stop there, with a blend of cheeses providing a good deal of essential calcium and protein. By selecting low-fat cheeses, it keeps the fat levels in check without compromising on richness or flavor.
And it doesn’t end at the key components. The additional groove of nutmeg, olive oil, garlic, and other spices makes it rich in antioxidants and further ramps up the taste balance. From a dancing queen’s perspective, it’s a perfect harmony of taste and health in your plate.
Beyond a standalone delight, this vegetarian showstopper mirrors flavors that could be traced back to traditional Spanish dishes like Tortilla Española. It also makes an elegant pair with a simple, green salad tossed in vinaigrette or some roasted potatoes, to make a filling, balanced meal.
Every forkful of this New Zealand Spinach and Mushroom Quiche offers a symphony of tastes that makes it irresistible. It embodies the culinary culture clash I thrive on, a gourmet recipe that will often bring me back to my kitchen to experiment, to savor, and to relish. I hope you find as much joy in making it as I do.
What You’ll Need
- 2 cups New Zealand spinach, blanched and chopped
- 1 cup mushrooms, sliced
- 1 pre-made 9 inch pie crust
- 1 cup of skim milk
- 4 eggs
- 1 cup mozzarella cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/2 cup Gruyere cheese, grated
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Method
Step One
Start by preheating your oven to 375°F (190°C). Then, place your pre-made pie crust in a tart or pie dish.
Step Two
Next, heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the chopped onions and minced garlic. Saute until the onions have become translucent and the garlic is golden brown.
Step Three
Add the sliced mushrooms to the pan. Cook them until they’ve fully released their juices and have become nicely browned. After, add the blanched and chopped New Zealand spinach, stirring it in until it’s well combined with the mushroom mixture.
Step Four
In a separate bowl, beat the eggs and then add in the skim milk, nutmeg, salt, and pepper. Whisk this mixture until it is thoroughly blended.
Step Five
With everything prepared, it’s time to assemble the quiche. First, distribute the spinach and mushroom mixture evenly over the pie crust. Next, pour the egg mixture over the spinach and mushrooms, making sure it reaches into all the corners of the pie dish. Last but not least, sprinkle your three types of cheese evenly over the top.
Step Six
Place your quiche in the preheated oven and bake for about 30 to 35 minutes, or until the quiche is set in the center and the cheese on top is golden and bubbling. Let the quiche cool for a few minutes before slicing and serving.
