This quiche was inspired by a recipe from the cookbook Wings of Life: Vegetarian Cookery by Julie Jordan. Many years ago, Jordan was one of the owners of Cabbagetown Cafe in Ithaca, New York, when I was a student there. I ate there many times and really enjoyed the food. Back when I was an undergraduate, both Cabbagetown Cafe and quiches were very popular. Nowadays the restaurant no longer exists and quiche seems to be passé, but I can still make this recipe and remember those youthful days!
Mushroom and Baby Greens Quiche
1 T. canola oil
8 oz. sliced mushrooms
1 bag (8 oz.) baby kale and spinach blend
1 T. butter
1 unbaked pie shell
1 C. shredded cheese (I used cheddar)
2 eggs
1 C. milk
1/4 tsp. salt
Heat the oil in a large skillet over medium heat. Add the mushrooms and sauté until softened, about 5-7 minutes. Add the baby kale and spinach blend by handfuls, allowing each handful to wilt before adding the next. When the greens are wilted, add in the butter and a little salt and stir until the butter is melted. Set the pan aside at a slight tilt and push the vegetables toward the top so that any liquid drains off to the lower end.
Place the unbaked pie shell on a baking sheet. Layer the drained vegetables evenly in the bottom of the pie shell. Top with the shredded cheese. In a medium-sized bowl, whisk together the eggs, milk, and 1/4 tsp. salt. Pour the egg mixture over the cheese. Bake the quiche at 350 degrees for 40 minutes. Turn off the oven and leave the quiche inside for another 10 minutes. Remove from the oven and allow to cool for 15 minutes before serving. Serves 6.
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