Mushroom~Pepper~Spinach Quiche

by ....RaeDi

©….RaeDi 2011





There are some days when even this cook does not want to put too much effort into cooking dinner.   With my new kidney diet we cannot order a pizza and KFC is definitely out, I did not eat KFC anyway so no big lost for me.  I decided to see what I had in the freezer that would be quick and easy.    I had some frozen pastry dough that I needed to use so a quick decision was made to make Quiche.  This is the same pastry dough I use for some of my small tarts.  I will include the Pastry Dough Recipe below.    I had some veggies that needed to be used and there was a little Smoked Gruyère Cheese I should use too; it worked out well and it was the quick dinner just that I wanted.   

A bonus with the refrig all cleared out I can clean my refrig tomorrow, tackling the inside, outside and even below (dust bunnies here I come.)  And it is not spring yet, it is not often that I get ahead of myself these days.

Once the pastry dough was thawed out I rolled it out to about ¼ inch thick and placed in my tart pan.  I lined the pastry shell with parchment paper and filled it with baking weights or you can use dried beans or rice.  I baked it for 10 minutes at 325 degrees.  I removed the weights and paper and set aside.  I then prepared the Quiche filling.

You can adjust this recipe for a smaller Quiche or even if you want to make a couple of 4~6” tarts.  If you choose to do smaller, cut the veggies a little smaller to adjust to the size of pan you are using too. 



Oven temp 375 degrees for the Quiche

1~2 Tablespoons Olive Oil

  • 1 medium onion sliced ¼”
  • 2 small cloves of garlic well diced
  • Full ¼ cup sliced Porcini Mushrooms’
  • About two cups of spinach stems removed
  • Full ¼ cup sliced black olives
  • Two eggs
  • 1 ½  cups Egg Beaters
  • ¼ cup cream
  • ½ ~ ¾ cup  shredded Smoked Gruyère Cheese  (it does not have to be smoked or you can use whatever kind of cheese you like or no cheese at all, I like cottage cheese in mine at times)
  • One long thin Red Pepper, cut into ¼ “ slices
  • Enough Cherry Tomatoes halved to cover top of egg custard
  • Sea Salt and Fresh Ground Black Pepper
  • Smoked Paprika

Put 1~2 tablespoons of olive oil in pan and preheat.    Place onions in pan and sauté for just a few minutes, add the garlic, keep stirring, when it becomes very fragrant add the mushrooms, you will sauté each for just a few minutes.  Then add the spinach and mix well.  Take the pan off heat and stir until it just starts to cook, it will look a little wilted.  I prefer that it have a nice crunch still.   Put in a dish so the spinach does not keep cooking from heat of pan.    It will cook just enough more in the Quiche to where it still has a little crunch and the color is perfect.    

In a bowl beat the two eggs well and then add the egg beaters whipping it with a whisk, add the cream, whisk thoroughly.  Then stir in the onions, garlic, spinach, and mushrooms.  Add the black olives.  Add the salt and ground black pepper to taste and stir just until everything is incorporated.  Spread the shredded cheese in the bottom of the tart shell and pour the mixture over cheese in the tart shell.  Place the sliced peppers on top and put the cherry tomatoes around all the peppers and sprinkled a little smoked paprika on the top of the tart. Put the whole thing in the oven (375 degrees for 30~40 minutes.)  I have a convection oven and it cooks faster than a normal over so I start watching it at about 30 minutes or so, the top will be golden in color and the center should be set.   

I used a 10 by 1.5 inch tart pan, if your tart pan is smaller or larger you will need to adapt the amount of egg and cream you use to be the amount for you tart pan. 

We had some left over Sage~Cheddar Whole Wheat Angel Biscuits’ from the night before and I fixed a nice tossed salad to go with the Quiche and biscuits’.  I too had a little sour cream left in refrig so used it up too; with a dollop on top of the Quiche it was perfect.   I will get the angel biscuits’ recipe posted soon.

Tonight’s dinner was light, delicious and easy.  Good thing, I will need that extra energy in the morning when I tackle the refrig and those dust bunnies.  I feel pretty good I have used up almost everything that was left in the refrig, with no waste.  Like Mom always said waste not want not.    She would be proud.  Spring is just around the corner and I will have a head start….


Pastry Dough:



  • 2 ½ cups all-purpose flour
  • 2 teaspoons sugar
  • 10 tablespoons cold unsalted butter
  • 1 egg yolk
  • 1-2 tablespoons ice-cold water



Preheat oven to 325 degrees F   (I preheat when I am starting to roll out the pastry for the tarts)

Place flour, sugar and butter in food processor.  Pulse until pastry is coarse crumbs, pea size is good.  Add egg yolk and 1 tablespoon of ice-cold water and pulse until dough comes together, you can add a little more water as needed until the dough comes together.

Pat the dough into disk shape and put into Ziploc bag and refrigerate for thirty minutes or so or until you need.   Any leftover pastry can be kept, frozen for up to 1 month. 

I divide the dough by how I am using it, if it for a tart or pie or pie with top or small tarts.    Roll out pastry to the thickness of ¼ inch.  Line the tart pan (with removable bases) or tart or pie pan with the pastry.   Once pastry is in place I take my rolling pen and roll over the top of the tart pan to cut off excess pastry.  Line the pastry shells with parchment paper and fill with baking weights or you can use dried beans or rice.

Bake 10 minutes.  Remove pastry shells from oven.  Remove the weights and paper and set aside.  Fill with filling and put top on if using then continue to bake for time recipe states….