Spinach Quiche - Holiday Luncheon Favorite!

Back in the mid 70s I became passionate about cooking. Although I had cooked for years in the kitchen with my grandmother, it wasn't until I went off to college and cooked for myself and friends, that I fell in love. This stemmed from the immediate gratification I felt creating beautiful and delicious dishes and from those who enjoyed my creations.

As a huge fan of the then new magazine, Bon Appetit', I learned many new and challenging recipes - such as "The Art of Making Quiche!" Quiche was HUGE back in the 70s, in fact I still have the original book that I purchased. I made everything from crabmeat quiche to veggie quiches. Then decided to create my own combinations - below is one of them.

Spinach, mushrooms and red peppers were three favorite veggies of mine so it only seemed natural to put them into a quiche. I also loved Jarlsberg cheese which resembles Swiss but is mild, with a sweet and nutty flavor, plus it's lower in fat.

Sometimes I'd make my own pie shell while other times I'd purchase the ready-made. Fresh packed spinach wasn't as readily available in the 70s as it is today, so I used frozen chopped spinach. I've updated my recipe since then, but feel free to change it, to suit your taste and needs.

This quiche will be the perfect addition to your holiday luncheon table - and guaranteed to get rave reviews!

Spinach, Mushroom 
 & 
Red Pepper Quiche

serves 6-8

Ingredients:

10 oz. package of fresh spinach

1/2 small yellow onion, chopped

6 small baby bella mushrooms, sliced

1/2 red pepper, diced

4 tbsp. unsalted butter

fresh ground pepper

fresh grated nutmeg

Custard

5 eggs

2 cups whipping cream

3/4 pound Jarlsberg Cheese, shredded

9" pie pan or deep dish

Pate Sucree or ready-made pie crust

Directions:

Preheat oven to 375F degrees.

Make Pate Sucree (no need to cook prior to baking quiche) or prepare ready-made pie crust according to package directions.

Filling:

Melt butter in skillet and saute onions, then mushrooms and red pepper. Add spinach and cook until just wilted.

Add fresh ground pepper and nutmeg to taste - remove from heat.

Add shredded Jarlsberg, mix and pour ingredients into prepared pie crust.

Blend eggs and whipped cream (custard) together then slowly pour onto veggie mixture.

Bake 35-45 minutes or until top is golden brown and center is firm.

Beautiful and delicious! The perfect dish for a holiday luncheon. Serve with fresh berries, a colorful garden salad and you've got a luscious meal!

Note: The Pate Sucree makes enough for 2 pie crusts. Earlier this year I used one of the pie crusts to make a stunning Meyer Lemon Tart with a Layer of Chocolate. 

Enjoy!!!

Savory Layered Vegetable Torte

It's that time again for the 5 Star Makeover sponsored by Natasha and Lazaro.  This month they have chosen Butternut Squash as our challenge.  

hosted by 5 Star Foodie & Lazaro Cooks!

Butternut Squash (shown above) is a vegetable we have in our home all the time.  Weighing in at about 2-3 pounds, this cylindrical winter squash looks somewhat like a very large pear, approximately 8 to 10 inches long, and 3 to 5 inches wide.  The exterior has a tough, yet smooth camel colored skin; the flesh is sweet and orange.  

The majority of time I prepare it simply by cutting it into cubes (you can view my demonstration video here), tossed lightly with olive oil and roasting it in a 425F degree oven for 20-30 minutes until it's caramelized. However, it can also be baked, steamed, simmered or even tossed in a pan and placed on the grill. 

When I first read about the October challenge I thought up numerous recipes, but decided on a recipe I frequently prepare for family, guests or luncheons that everyone raves about. With Butternut Squash at it's peak this time of year, I used that in place of portobello mushrooms (which I typically use) for a savory layered vegetable torte.  My other dish is called a Torta Rustica, mainly because it's put together free form style, while my Vegetable Torte is neatly layered in a springform pan - considerably easier to prepare, and teach to the world. 

If you're a fan of vegetables you will love this recipe. Although it has several steps, it's quite simple to assemble, and can be made days ahead, then hours before serving, simply remove from the refrigerator and allow to reach room temperature.  Of course, you can prepare it and serve it hot the same day.

Feel free to substitute with veggies of your choice, or if you like, add ground beef, sausage, bacon, etc. to the mix.  I made it easy on myself and used a Pillsbury Pie Crust, easy and always delicious, in lieu of making my own this time.  I hope you enjoy it.

Here's the recipe.......

Savory Layered Vegetable Torte

serves 8-10

Ingredients:

4 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry

1 tbsp. butter

1/4 tsp. fresh grated nutmeg

2 tbsp. olive oil, divided

1 shallot, minced

4 eggs, 3 beaten (can use egg whites), 1 for egg wash

1 cup fresh grated Parmesan cheese

1 1/4 cups bread crumbs, (I used Progresso, plain), divided

kosher salt & fresh ground pepper to taste

4 Red Bell Peppers, roasted then thinly sliced

1/2 pound Fontina cheese, shredded

4 oz. Goat Cheese, crumbled

1 Butternut Squash, peeled and cut into 1/4 inch cubes

1 box, Pillsbury Pie Crust or homemade dough

Directions:   Preheat oven to 375F degrees

Mise en Place all ingredients, this will make the prep work that much easier.  

• Roast the Red Peppers, peel skins and slice into 1/4 inch strips (if preferred you can purchase jarred - then slice) Set aside
• Roast Butternut Squash in 425F degree oven for 20-30 minutes until soft.  Remove from oven, Set aside and allow to cool. 
• Saute butter and shallot together in a saute' pan, remove from heat and add spinach, nutmeg, eggs and Parmesan cheese. approximately 1/4 cup bread crumbs or just enough to soak moisture - but not dry.  Blend all together.

Using a 10" Springform pan dot bottom center with non-stick spray, line bottom of pan with circle of parchment, then spray interior, sides and bottom of pan.

Take one roll of Pillsbury Pie dough from box and roll out dough approximately into a 15" round with additional overhang all the way around.   

Layer the filling in this order:

• Lay dough in springform pan, tucking into corners and hanging over the sides
• sprinkle with 1/4 to 1/2 cup bread crumbs

• Layer with 1/3 of spinach mixture

• Place 1/2 of the strips of Roasted Red Peppers over spinach

• Spread 1/2 the Roasted Butternut Squash over the Roasted Red Pepper

• Top with 1/2 each of the shredded Fontina and crumbled Goat Cheese

• Repeat layers adding, 1/3 spinach, 1/2 Roasted Red Peppers, 1/2 Butternut Squash, 1/2 each of Fontina and Goat Cheese, final 1/3 of Spinach mixture

• Top with 1/4 to 1/2 cup of bread crumbs, then pulling the remaining dough over the spinach and bread crumbs.

• Remove second roll of dough from box and roll into large circle enough to cover top of pan with 1 1/2 inch overhang all the way around.  Lay dough over top and gently tuck remaining dough into outer edges of pan, being careful not to tear dough.

• Cut hole in the center and 5 slits around the hole for venting.

• Taking 1 egg with a bit of water whisk and brush over dough (egg wash).

• Bake for 1 hour or until the crust is a deep golden color.  Remove from oven and allow to cool for about 15 minutes.  

• Remove sides of Springform pan and gently flip over (placing plate over top) and remove bottom and parchment.  Flip right side up and set on serving platter.  

Slice and serve.

Note:  If making ahead leave in springform pan.  When ready to serve, follow above directions and then display on platter.

Enjoy!

Torta Rustica {Rustic Savory Pie}

Torta Rustica is Italian for Rustic Pie.  Although I'm partial to sweets as you all may know by now, I particularly love this pie.  Layers of vegetables in between pastry dough, resembling that of the Italian flag, this pie will satisfy and warm your tummy in the best possible way.

Over the weekend I was so exhausted from my previous 2 weeks and felt like I needed extra nutrition, so I decided to make this pie.  I didn't take step-by-step photos thinking I had already posted this previously however, I only posted a photo of my first time making it and testing for a culinary class.  I needed to tweek it a bit!

I'll do my best to give you step-by-step instructions so that you can recreate this savory pie for yourself at home.  Feel free to make your own pie crust however, I chose to purchase the refrigerated Pillsbury crust.  IMO it's delicious, and if you don't have the time it's almost as good as homemade.  Some will disagree and tell me they like it just as well if not better.

Torta Rustic

serves 10-12

Ingredients:

1 pound fresh or frozen spinach (I used frozen, chopped)

1 tbsp butter

1/4 tsp fresh grated nutmeg

2 tbsp. olive oil, divided

1 shallot, minced

4 eggs, beaten (you could use egg whites if preferred)

1 cup Parmesan cheese

1 1/2 cups bread crumbs, plain or Italian

kosher salt and fresh ground pepper to taste

4 Red Bell Peppers, roasted

1/2 pound Fontina cheese, thinly sliced

4 large Portabella Mushrooms, cleaned and stemmed

Pillsbury Pie dough or homemade

Directions:

Mise en Place all ingredients, this will make the prep work that much easier.

Start by Roasting the Peppers, then Roast the Portabellas.  Before roasting clean the portabellas with a damp paper towel, removing the stems.  Rub with olive oil and sprinkle with chopped garlic (in the cavity) and roast or place under the broiler for about 5 minutes skin side down.

Slice peppers into strips after peeling the skin off.  Portabellas should be sliced into strips as well.  Set aside until ready to assemble.

Saute butter and shallots together in a skillet, remove from heat and add spinach, egg and Parmesan cheese to blend. 

Using a bowl (you can use a springform pan as well omitting the final instructions)

Line with plastic wrap (not necessary if using a sprngform pan)



Roll out one package of dough to approximately 1/8 inch and lay into bowl pressing gently leaving dough hanging over the sides of the bowl.

Sprinkle dough with bread crumbs.  This helps to keep any moisture from coming through onto the dough, in addition to giving additional flavor.

Layer 1/3 of the spinach mixture on the bottom, then place strips of red peppers, portabellas and fontina cheese, repeat layering, finishing with the spinach.  Sprinkle top of spinach with more bread crumbs. 

You should have about an inch or so left to the top of the bowl. 

Roll out another piece of pie dough to the same thickness as before and place on top.  Crimp the edges of the 2 pie crusts together and gently flip the bowl over setting it on top of a parchment lined sheet pan or pizza pan.

Remove plastic wrap.

Brush with egg wash (egg with a teaspoon of water combined), and bake at 375F degrees for 40 minutes. 

Slice and serve hot or at room temperature.

Note: Feel free to change the vegetables to suit your taste, add bacon, ham or other meats and cheeses.

Enjoy!