Buttermilk Spinach Mushroom Quiche

I had something different planned for this week, but what I didn't plan on, was the fish market being closed.  I had a grand vision of walking there to buy fresh fish for the fish pie I'd planned.  I could have gone to a supermarket, but had a specific experience in mind, and I just didn't feel like substituting this.  So, this week, you get one of our favourites:  Spinach, mushroom, and buttermilk quiche!  The buttermilk lightens it quite a bit, and makes the eggy fart taste some quiches can get, nonexistant.  It also lends a much softer texture, for a more pleasant mouth feel.

Anyway, I hope you enjoy it!

You will need: 

Frying pan

Spatula

Pie Plate

good veg knife

Microplane

Oven

Ingredients:

1 Basic Bitch Pie crust, rolled out, baked, and ready to go.

2 medium yellow onions

1/2 oz raw spinach

1 cup sliced mushrooms, (cook's choice.  I picked Shiitake this time, but prefer crimini.)

1 cup shredded cheddar cheese, divided

150 ML, or 3/4 cup buttermilk

5 eggs

1/2 tsp salt

Start by sauteeing your spinach in butter, and a tablespoon of olive oil (stops the butter from burning,) until it is very soft, and most of the water has left it.

Once this is done, place it in the pie crust.  Arrange it a little better than is shown.  My lovely assistant did not take a second picture of this.  Not sure why, but anyway, you get the idea.

Sautee your onions and mushrooms together, until the onions are slightly browned and the mushrooms have softened, and their liquids have evaporated.

Place in pie crust, on top of spinach.

Mix your eggs, buttermilk, and salt with your finely minced garlic, and pour over the top of all of these layers.

Quickie tip!  Save time mincing your garlic with one of these babies.  So much faster than mincing with a knife!

Add half of your cheese to the top of your vegetable mixture.

Bake in a 350 F, or 180 C oven for 23 minutes.

Remove from oven, and add the second half of your cheese.

Return to oven, and bake an additional 5-7 minutes, or until the cheese is browner than this was.  We were busy and hungry yesterday, or I would have let this go for 7, rather than 5 minutes.

Allow this to cool for 10 minutes before cutting into it.  It will be set, either way, but your crust will still be bubbling and cutting it will be a much more intensely annoying experience if you try to cut it, straight from the oven.

Enjoy!


Serves 6-8.