Mushroom and spinach quiche – no crust

No crust spinach and mushroom quicheYesterday 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

Back to food; I love it when I can cook for my mother because, like me, she doesn’t eat meat very often and she also loves food. I guess she is the source of my passion for food and cooking, still now, each time I get in her car there is a new magazine about cooking with recipes she anyway never follows nor tries. I don’t know about you, but it’s amazing how as time goes by I notice more and more where some of my habits come from. Like her, I used to read recipes and that was it but since last year; I have decided to get my hands dirty among the orange flowered tiles of my kitchen.
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

Ingredients:

1 onion

120g button mushrooms

120g spinach

50 g self raising flour

2.5 dl milk

2 eggs

60 g gruyere

salt, pepper


The recipe:

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.

Olive Polenta Slices with Mediterranean Veggies

Poletata slices with mediterranean veg and goat cheeseI live in Switzerland and more particularly in the small Italian part called Ticino. Since I was small, except through the silly age that is adolescence, I have always had a passion for food and for history. As my first post I thought that using something which is part of Ticino’s food heritage: polenta. The common food heritage we share with northern Italy is geographical and because we have been made Swiss only since 1803: during Napoleon’s empire. Up to the 15th century, before corn began being imported from America, polenta was made out of spelt or rye wheat. The dish was the food of the poor and still over a part of the twentieth century it was a considerable source of energy. Today I often see it during popular events like a village celebration. My father, who was born in 1933, used to say that he grew up getting his backside kicked and eating polenta; there was little polenta… Today I cooked the traditional corn polenta with some veggies and goat cheese. I used zucchini and red bell peppers but you could also use other vegetables such as tomatoes and/or eggplant.
Continue reading


Olive Polenta slices with Mediterranean vegetables and goat cheese.

For 2 people

Time: 30 mins + 20 min rest time


Ingredients:

For the Polenta

600ml water (you can replace half of it with milk)

One vegetable stock cube

120g fine polenta

15-20 chopped black olives

1tbsp olive oil


For the Veggies

1 tbsp olive oil

1 onion

1 garlic clove

2 rosemary stalks

1 red bell pepper

2 zucchini

½ tsp dried oregano

1 tbsp tomato puree

Salt and pepper

100g fresh goat cheese

 


Recipe:


Chop the olives. Bring the water to a boil and add the stock cube. Add the polenta and let it boil on a low heat during 8 min stirring regularly. Towards the end add the olives and mix them in. Then, lay the polenta out on a surface (I used a rectangular shaped container) , distribute the mass evenly and leave it to cool and harden for 15-20 min.

Cut the red bell pepper and the zucchini in 2 cm pieces and the chop the onion and the garlic.

Heat the oil in a non stick pan and add the onions and garlic, once they start browning add the bell peppers and the rosemary. Cook the peppers on a medium heat for 5 min.

Heat oil in a non stick pan on a medium heat. Cut the polenta into the shape that suits you best and leave it to brown on both sides, about 7 minutes per side on a medium high heat.
Add the zucchini to the peppers stirring occasionally for another 10 min. At half way add the tomato puree.

To serve place the slices of polenta with the vegetables and sprinkle over the crumbled goat cheese and serve.