Spinach Quiche – Holiday Luncheon Favorite!
Back in the mid 70s I became passionate about cooking. Although I had cooked for years in the kitchen with my grandmother, it wasn’t until I went off to college and cooked for myself and friends, that I fell in love. This stemmed from the immediate gratification I felt creating beautiful and delicious dishes and from those who enjoyed my creations.
As a huge fan of the then new magazine, Bon Appetit’, I learned many new and challenging recipes – such as “The Art of Making Quiche!” Quiche was HUGE back in the 70s, in fact I still have the original book that I purchased. I made everything from crabmeat quiche to veggie quiches. Then decided to create my own combinations – below is one of them.
Spinach, mushrooms and red peppers were three favorite veggies of mine so it only seemed natural to put them into a quiche. I also loved Jarlsberg cheese which resembles Swiss but is mild, with a sweet and nutty flavor, plus it’s lower in fat.
Sometimes I’d make my own pie shell while other times I’d purchase the ready-made. Fresh packed spinach wasn’t as readily available in the 70s as it is today, so I used frozen chopped spinach. I’ve updated my recipe since then, but feel free to change it, to suit your taste and needs.
This quiche will be the perfect addition to your holiday luncheon table – and guaranteed to get rave reviews!
Spinach, Mushroom & Red Pepper Quiche
10 oz. package of fresh spinach
1/2 small yellow onion, chopped
6 small baby bella mushrooms, sliced
1/2 red pepper, diced
4 tbsp. unsalted butter
fresh ground pepper
fresh grated nutmeg
2 cups whipping cream
3/4 pound Jarlsberg Cheese, shredded
9″ pie pan or deep dish
Pate Sucree or ready-made pie crust
Preheat oven to 375F degrees.
Make Pate Sucree (no need to cook prior to baking quiche) or prepare ready-made pie crust according to package directions.
Melt butter in skillet and saute onions, then mushrooms and red pepper. Add spinach and cook until just wilted.
Add fresh ground pepper and nutmeg to taste – remove from heat.
Add shredded Jarlsberg, mix and pour ingredients into prepared pie crust.
Blend eggs and whipped cream (custard) together then slowly pour onto veggie mixture.
Bake 35-45 minutes or until top is golden brown and center is firm.
Beautiful and delicious! The perfect dish for a holiday luncheon. Serve with fresh berries, a colorful garden salad and you’ve got a luscious meal!
Note: The Pate Sucree makes enough for 2 pie crusts. Earlier this year I used one of the pie crusts to make a stunning Meyer Lemon Tart with a Layer of Chocolate.
You should see the wide smile on my face!! Well, I learned to cook in the sixties and remember the quiche ‘coming in’ and the saying ‘real men don’t eat quiche’ [;)!] . . . and I loved Jarlsberg too 😀 ! What a lovely recipe with all the vegetable goodness even if I’ll probably be a little meaner with my ingredients making the custard!!
I remember that saying. Those were the days when men couldn’t and wouldn’t show their feminine side. Although I never understood it anyway because quiche is really just eggs, custard and whatever you add to it – it can be quite macho! I think that word may be from the 60s or 70s as well.
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I’m in love with your quiche my friend 😀
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Well thank you. I hope you’ll try it then
What a glorious quiche, Vicki! Spinach and mushroom would always be my first choice…YUM!
Thanks Liz, it really was yummy!
A fantastic savoury pie! This would make a great dinner for me ;-))
It would and even breakfast or lunch. It’s good anytime of day.
Love your fluffy quiche loaded with all the things I love in a quiche-this would make a fantastic offering for a holiday luncheon 😉
I think it would be nice for a holiday luncheon as well. Most people I know love quiche – it’s a nice treat!
Beautiful quiche! I also started to cook when I was in college too. In my case I had no choice but cooking on my own as I was abroad. I hope I can be a better cook one day (and bake more often) just like you!
What are you talking about Nami – you’re a great cook. I’ve seen the things you make and they are incredible! Thank you for the compliment though.
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I love quiche! It was all the rage in the 60s and 70s, then seemed to drop off the map. But lately I’ve been seeing it again, though I haven’t made one in ages. Spinach is so great in quiche – such a great flavoring. I definitely need to make this soon! Thanks.
Ever since quiche became a household word I’ve been making it. Then when the egg got a bad rap I stopped for a while. Now I’ve brought it back again in my home. I love it and so does everyone else. It’s very satisfying.
Wasn’t the 70’s when the phrase “real men don’t eat quiche” become popular? I think I made my first quiche in the 70’s as well. Have always love Bon Appetit and Gourmet, but finally had to quit taking them because I didn’t have room for any other magazines. 🙂 Your quiche is absolutely gorgeous – a perfect quiche!
One of my favorite quiche recipes was in a 70s Bon Appetit. I saved every issue and then when I got married in the 80s my husband suggested I start unloading some of the magazines. I accidentally tossed the one out with my crabmeat quiche in it and even Bon Appetit couldn’t find it. That was before computers. To this day I still have a stack but like you had to cut back on subscriptions so instead get them on my iPad now. I still get the BA sent to my home though.
@ mjskit: my apologies if I was in the wrong decade: quite likely you are the one correct – I always thought it the most ridiculous statement so oft repeated 🙂 ! We agree on the ‘Gourmet’ and, later one, the ‘Bon Appetit’ – no problems, methinks: I DO like to hold a recipe in my hands but this ‘happens’ to be faster 😀 !
What a fantastic looking quiche , Vicki ! Spinach and mushroom is always a good combo …..
Gorgeous! All that I can say. Spinach, mushroom and red pepper are all time favorite. Now you have got me hooked on to that topping made with eggs, cheese and cream.
I hope you try it.
You and I grew up in the same era, Vicki! I thought quiche was the cat’s meow and still do! Yours sounds delish!
I still love quiche too! Savory tarts and quiche have made a nice come back 🙂 I love all of the flavors in your version and Jarlsberg is always in my frig.
Spinach and mushroom would be my choice too! What a gorgeous quiche, Vicki! Thanks for sharing 🙂
Quiche is always a welcome standby for any time of the day or night during the holidays.