I adapted the Light & Fluffy Quiche recipe by replacing mayo and milk with 3/4 c. heavy cream and 1 c. milk to create a smooth texture. I used 5 eggs. I used 3/4 c. reduced fat shredded chedder and 1/4 c. feta. Instead of frozen spinach, I tore up 1/2c. - 2/3 c. fresh baby spinach leaves and removed stems. I diced 1/4c. fresh mushrooms, and 1/4c.fresh onions and sauteed together in a bit of canola oil until almost tender. I reserved a few mushroom slices (also, sauteed)for decorating top of quiche. I then, added spinach and cooked together for a few minutes, until nicely wilted. I sliced a roma tomato and sauteed for 2-3 minutes.When mixture cooled, I combined with liguid mixture. I filled unbaked 9" frozen deep dish pie crust. I reserved the nice mushroom and tomato slices for top decoration. Place a baking pan on oven rack. Bake quiche uncovered in a pre-heated oven for 50-60 minues until top is golden brown and center is set. Knife in center should come out clean.This is the best qu
Date Posted: Oct. 25, 2008
Photography Notes: I served this quiche at a luncheon along with my version of a pretty Autumn salad: mixed greens, toasted pecans, dried sweetened cranberries, freshly peeled orange sections, and roasted salted sunflower seeds. I offered either bottled lite raspberry pecan dressing or my own citrus dressing: 1/4c. sugar, 1/4 orange juice, 1-2 t. dijon-mustard, 3/4 c. canola oil, shake of salt & pepper. For dessert, I basted 6 cored fresh sickle pears with 1/2c. white corn syrup,1/2c. water, 1 t. vanilla extract, & 1/3c. apricot preserves. I sprinkled pears with ground cinnamon and baked them at 400 degrees until fork tender, about 20-30 minutes. I served each pear with some syrup in a footed dessert dish with a dallop of homemade fresh whipped cream sprinkled lightly with ground cinnamon. This meal was met with rave reviews! All want me to make it again and soon!!
Cooking Level: Intermediate