My overall opinion
of this quiche is that it was good, but not as stellar as I'd like.
It needed a little kick up. Most of these ingredients I already
have on hand. This particular day I had leftover feta, red pepper,
and a few shitaki mushrooms. The only items I needed to purchase for
the quiche were spinach and a full container of button mushrooms.
Preparing the
quiche was super easy. The first step is to dry the mushrooms by
cooking the water out of them in a skillet. I chopped and added the
red peppers into the skillet along with the mushrooms. It took me longer than the 5-7 minutes given in the directions for the
skillet to appear mostly dry after the vegetables released their
water. If I had to do this again, I would use a bit more salt
on the mushrooms, both to add more flavor and to encourage the water
out of the vegetables quicker.
When the finished
quiche came out of the oven, it looked great and was cooked
perfectly! I often find I have to cook foods longer in my oven, but
the author's 45 minutes at 350 did the trick. Cutting into the
quiche it appeared a bit watery, but that seemed to end after the
first slice was removed. (I did one thing that may have caused this,
I built the quiche minus the egg mixture the night before and covered
it in the refrigerator. It looks as though some condensation may have
added moisture back into the vegetables over night. Otherwise, I
don't have any ideas how I could have removed more water from the
original recipe.)
This quiche was
much lighter than I expected and went quickly in my household. I
think to make it again I'd add a bit more salt and experiment
by adding nutmeg, baby bella mushrooms, hot sauce, onions, or even
roasted tomatoes just to give it a bit more kick and acid flavor.
Summary:
Super Easy and Reliable! Next time try:
- Using baby bella mushrooms in place of button mushrooms
- Adding more salt and nutmeg
- Including onions, roasted tomatoes, and/or hot sauce for a bit more acid
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