This again is from the past weekend. Jeff made some amazing olive bread to go with this meal. He has been making bread every weekend for about a month and it is so good to have fresh bread. We have also been trying to make the best of this asparagus season and eating lots.
Mushroom Spinach & Gruyere Crustless Quiche
Yield: 6 wedges
1 6-oz. bag of baby spinach
2 tablespoons olive oil
2 cups chopped mushrooms (1 8-oz. package of mushrooms yields about this much coarsely chopped)
1 garlic clove, minced
Salt and pepper
3 large eggs
1 cup half-and-half
1 cup shredded Gruyere cheese
1. Preheat oven to 375 degrees. Butter a 9-inch pie plate and set aside.
2. Place the spinach in a large skillet, cover, and cook over medium heat until wilted, about 3 minutes. Remove from the heat and spoon into a strainer set over the sink or a bowl. Allow to cool.
3. Using the back of a spoon, press on the spinach to remove most of the moisture, then squeeze it in your hands to remove as much liquid as possible. Move to a cutting board and coarsely chop. Place between two layers of paper towels and press to remove moisture. Set aside.
4. Using the same skillet that you used for the spinach, heat the olive oil over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt and pepper to taste.
5. In a medium bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into buttered pie dish. Sprinkle with the cheese. Pour in the egg mixture.
6. Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature.