Again, I tried to be “witty” with the title but it really is a super easy quiche that can be made quickly, especially if you do it without the crust. I’ve researched several recipes and this is my final product. It is yum and easy!!! Another one of those things I’d make if I were a busy mum. This is good refrigerated for up to 24 hours, so you can prep this in advance, then pop it into the oven to warm about 45 minutes before serving (or microwave if you’re lazy).
The quiche recipe first, followed by the super easy crust (because some people want to go low carb or make it even quicker without a crust). I swear, it tastes just as great without the crust but T insisted on a crust and I had to learn to make one quickly. It works and I’ll continue working with it (and improving it along the way).
Serves 4 to 6. Prep Time: 5 minutes. Cooking time: 1 hour.
3 cups frozen spinach
1 cup chopped onions
1 cup sliced mushroom (I used fresh button mushrooms but you can get the tinned ones too)
1 tablespoon cooking oil
4 oz cream cheese
1 cup shredded cheddar
1/2 tablespoon salt
1/2 tablespoon black pepper
5 eggs beaten
1 cup milk
1/2 tablespoon paprika
1. Heat up 1 tablespoon of cooking oil to cook the spinach, mushroom and onions. Put aside to cool.
2. If you’re using a crust, scoop cream cheese onto the bottom of the pie crust, then top with the cooked spinach, mushrooms and onions. (If not, mix in pinched dollops of the cream cheese after you pour in the egg custard in step 4).
3. Beat eggs, mix in shredded cheese, milk, salt, black pepper and paprika in a bowl.
4. Pour custard mixture into the crust or pie pan. Then cover the pan with aluminium foil.
5. Bake in a preheated oven at 400f for 30 minutes then remove the aluminium foil and bake again for another 10 – 15 minutes. This is to prevent the top from becoming too brown. Also, I put a tray at the bottom of the pan, just in case it spilled over. It actually made it a lot easier for me to carry the glass pan in and out of the oven.
6. Remove from oven and let cool for 10 minutes before serving.
Simplest Cheesy Pie Crust
Prep time: 35 minutes (including 30 minutes refrigerating) Cook time: 10 minutes
3/4 cup all-purpose flour
6 tablespoons butter, cut int small pieces
1/4 cup shredded cheddar
2 tablespoons cold water (I used tap)
1. Mix flour and chopped butter by rubbing them until crumbly. I used my hands to mush mush mush!
2. Pour in grated cheddar and sprinkle water over mixture. Stir slowly with fork until a ball forms.
3. Refrigerate dough in plastic wrap for at least 30 minutes (I made mine in the morning and left it till late afternoon)
4. Preheat oven to 375f.
5. Roll out dough and spread over pie pan (I have just 1 rectangle Pyrex pan that I use for EVERYTHING because I’m not fancy). Using my fingers, I pressed the dough into the pan’s bottom and sides after I lightly grease it with cooking oil using a silicon brush. I reckon it’s rustic!
6. Poke holes at the bottom of the pastry with a fork before popping into oven.
7. Bake crust for 10 minutes before filling with quiche custard (I spread cream cheese before pouring the mixture).
I served this for dinner with a batch of Marie Callendar’s cheese biscuits when T’s Dad and Step Mom came to stay with us for the wedding weekend. It was warm, home cooked and happy food. There was more than enough for the 4 of us!
As you can tell, my cooking is not exactly sophisticated or trained but it certainly isn’t instant or frozen foods all the time. It’s the same as my fashion philosophy. I make the best of what I have and have fun with it. I’m not a fashion lookbook and neither am I the “perfect” size to be talking about fashion. I’m not your grandmother and I’m never going to be a trained chef. But who cares? If I can do it, so can you!