Yesterday my mother came by to my place and as it was snowing I felt like having a something cosy, something from the oven, something with cheese, so I decided to give a second try to a spinach and mushroom quiche recipe. This recipe is not the traditional quiche Lorraine which is a recipe made with bacon eggs and cream and/or cheese. The traditional dish is a four hundred years old. But what was the world like four hundred years ago? How different was the world back then? What were the events and achievements of that era? Well, the Church still had a strong hold on society and in February 1600 the philosopher Giordano Bruno was burned by the Church for being an heretic. Less than five years later, in the literary domain, Shakespeare’s Hamlet and Cervantes’ Don Quixote de la Mancha were published. It was also the years where first permanent colony was established in America: in Jamestown Virginia. Scientifically, a character I personally find fascinating, Galileo was seeing Jupiter’s moons through his telescope; a tool which will contribute to his bad eyesight in his older days. Historically, I have always had the tendency to think about events this way: what happened when this event was going on? Continue reading
The day before yesterday I tried the recipe but I unfortunately only had skimmed milk at home and the I added less vegetables to the quiche. I was not too happy with the result as the quiche itself felt more gummy so I decided to start again. This time I would have a guest sharing the dish with me other than my boyfriend who is my usual guinea pig (and with whom I do not often make an exclusively vegetarian menu).
No crust mushroom and spinach quiche
Prep. Time: 15 min.
Cooking: 30 min.
For 2-3 people
120g button mushrooms
50 g self raising flour
2.5 dl milk
60 g gruyere
Heat the at 200ºC.
Chop the onion, the garlic and the mushrooms.
Heat a pan with olive oil and add the onion. Cook until almost transparent and add the garlic. After about a minute add the mushrooms, pepper and salt. Once the mushrooms are browned on both sides add the spinach and keep on turning the vegetables for one minute (until the leaves are soft).
In a bowl, mix the eggs, the flour and the milk and salt and pepper to your liking.
Grease the tart mold and add the vegetables and the gruyere. Pour the egg, flour, milk mix on top. Place in the oven for 30 min.
I serve this dish with a simple tomato salad with spring onions and toasted pine nuts.