What do you do when you have a box of Shitake mushrooms hanging out in your fridge, unused from the previous night’s Cantonese Stir-Fry dinner?
If the next morning happens to be Easter Sunday, or any given Sunday, really, you can bake them in a healthy, low-cal quiche.
We adapted this one from the Cooking Light Mushroom, Gruyere, and Spinach Quiche with a couple healthier substitutions like half and half instead of heavy cream and cheddar cheese instead of gruyere. The recipe gives it’s own version of how to bake pastry crust, but since we were short on time, we used a pre-assembled one. The lack of cream didn’t take away from the quiche’s savory flavor or one bit.
- 1 pre-made pastry crust
- 4 center-cut bacon slices
- 1/4 cup chopped shallots
- 8 Shitake mushrooms
- 2 teaspoons fresh thyme
- 2 cups baby spinach
- 1 cup 1% milk
- 1/3 cup half and half
- 3 eggs
- 1 egg white
- 2 cups grated extra sharp white cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pre-heat oven to 350.
Slice mushrooms and grate cheese to set aside. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, keeping any extra browned bits in for flavor. Crumble bacon and set aside. Add shallots and cook in bacon grease for 1-2 minutes until softened. Add the sliced mushrooms and thyme, cook stirring occasionally for 10 minutes. Add spinach and continue stirring until spinach is slightly wilted. Remove from heat and let stand 10 minutes. Drain any extra liquids off.
In a medium mixing bowl or Kitchen-Aid, place milk, half and half, eggs, egg white, salt, pepper and process until smooth.
Arrange half the cheese over the bottom of the crust, top with the spinach and remaining half of cheese. Carefully pour the milk mixture over the cheese into the pastry shell and sprinkle the crumbled bacon over top.
Bake at 350 for 45 minutes or until the filling is set and comes out clean on a knife. Let the quiche cool for ten minutes.
This was a very tasty Easter brunch item we served with a berry fruit salad.