Bonjour à tous! Welcome, once again, to another delicious edition of Just Eat!
I have been promising this blog entry for the longest time to many of you, and I have at last delivered! This is my very own quick and delicious quiche recipe, for those who don’t know. I probably make this recipe at least once a week for myself and friends, we are obsessed! However, before we get to that, let’s discuss something I have been waiting for since arriving home to the United States: FALL!
This week brought the very first day of my second favorite season, my first is Winter. I love the Tennessee weather, foliage, and holidays of Autumn! Though, if i had to pick one thing that I love most, it would definitely be pumpkins! Cooking, carving, seed roasting… everything about them makes me as giddy as a school girl! Being the first weekend, I celebrated in style with scary movies and three pumpkins, two orange and one white.
Brandon, my boyfriend, is another huge fan of Fall. Naturally, we carved the pumpkins together, which means I made him do most of the cleaning, haha!
Brandon and myself cleaning out our pumpkin.
Cleaning out the pumpkin is definitely, but it is worth the work for the seeds! You can be sure there will be pumpkin seed recipes before the end of the season. My face during pumpkin cleaning shows my exact feelings…
Once cleaned, myself, Brandon, and Rachael (my roommate) all took turns carving a pumpkins, with all very different approaches.
Brandon’s Pumpkin – A very traditional pumpkin with vampire fangs
Rachael’s Pumpkin – A ghost for the white pumpkin
My Pumpkin – An “Oh, no!” Pumpkin w/ my hands cut out on it
My neighbors may think I am a little crazy with my pumpkins already out, but Halloween is only a mere 5 or so weeks away! Preparations must begin for this great American holiday! I didn’t get to celebrate last year as I was in France, so I must make up for lost time. I should be carving some more soon, so be on the lookout for more, and seed recipes!
Quiche aux épinards et champignons (Spinach-Mushroom Quiche)
I had never had quiche until I lived with my host family in France. It was actually my first meal with them! I finally found a good flan tin here in America to make my quiche with, so I was eager to try one on my own. To my surprise, they are very easy to make and remind me so much of my home in France! Alright, I know you all are eager, so without further procrastination…
- 4 Eggs
- 1/3 c Milk
- 1 1/4 c Cheese (Monterey/Colby Blend)
- 1 tsp Thyme
- 1 tsp Rosemary
- 2 tsp Salt
- 1 1/2 tsp Pepper
- 1/2 Onion – Diced
- 6-7 Medium-sized Mushrooms – Sliced
- 3 cups of Spinach – Washed, Drained, and Chopped
- 1 Pie Dough (1 1/4 c whole wheat flour, 1/2 c cold butter, 1 tsp salt, 1 tsp sugar, 4-5 tbsp cold water)
1. In a clean bowl, crack and add your eggs.
2. Add milk.
3. Add cheese.
4. Mix the three ingredients.
5. Add salt, pepper, thyme, and rosemary. Mix well.
6. Over medium-high heat, place a large pan and add olive oil.
7. Once hot, add onions.
8. Once onions turn a bit translucent, add mushrooms.
9. Once mushrooms start to darken in color, add spinach.
10. Let spinach cook down, then remove from heat and cool.
11. Once cool, add spinach-mushroom mixture to the bowl with the egg mixture.
12. Mix until combined.
13. Remove pie dough from fridge and place on well-floured surface.
14. Roll dough out and place in quiche/flan tin.
15. Trim dough extras and place quiche filling to pan.
16. Cook at 350 for 25-30 minutes, or until filling has set and top has slightly browned.
17. Cool slightly, and enjoy!
The final product:
Packed full of flavor and not heavy, exactly what I remember from Normandy. I am in love with this quiche!
This recipe is great to make on the weekend, cover, place in the fridge, and reheat during the week in the oven! I do it often!
I hope you all have enjoyed my pumpkins and quiche! I will be back next week with another great recipe your tasting pleasure, so be sure to check back! Happy Fall!