That is tasty recipe for mushroom lovers. You could, in fact, add a few cup of all the things from thawed and drained frozen spinach to cooked sausages or onions or chicken or ham or shrimp or different vegetables to the pie crust earlier than you pour within the egg mixture, but that may take extra time! Prepare dinner sausage in a big skillet over medium-high heat, stirring often, 5 minutes or till sausage crumbles and is not pink; remove from skillet, and drain.
Pour the egg mixture over the greens and cheese and into the pie crust. Add to the quiche lorraine and high with the cheese. My company have commented on: the sweetness of the gently-sauteed shallots, the aromatic aroma and excellent style of Gruyere cheese, and the distinct taste of yummy spinach all combined in a wealthy custard, baked in a golden pastry……mmmm.
Next, put together the filling: gently cook dinner your shallots in butter, grate the Gruyère and squeeze as much water as humanly possible out of the spinach. I adopted the recipe as is, apart from subbing havarti cheese (cheaper) and making the pie crust myself. Crisp the bacon in a sauté pan over a …Read more