I have been making up for lost time with mushrooms. It was only this summer that they stopped grossing me out and I really can't believe I've ever been anything but crazy for them. It makes my heart hurt that they have next to no nutritional value (someone please correct me and tell me that I am wrong?) So, I decided to try out a quiche version of my favourite
omelette scrambled egg.
In addition to the mushroom craze I am going through, me and my mom have also been addicted to truffle oil ever since I brought some home from Denmark in the summer. We just replished our supply, so it was obviously begging to be used. If you don't have truffle oil, just use regular olive oil. It's really just for a kick of extra flavour. But, if you don't have any and you're curious, get out there and buy some! You'll thank me later.Mushroom, Spinach and Feta Cheese Quiche in a Cornmeal Crust
2 cups mushrooms, heaping and sliced
1 1/2 handfuls spinach, roughly chopped
1/2 to 2/3 cup feta, according to preference
1/4 medium onion, finely diced
1 1/2 cups milk (or soy)
1 tbls truffle oil, plus more for drizzling
salt and pepper, to taste
1. Preheat oven to 375 degrees. Follow Sara's instructions to make the cornmeal crust. As she says, it does not rise so set it as you'd like. I used a wooden flat spatula to roughly smooth it and then used wet hands to soften the edges a bit. Also, I only used 1/4 cup of parmesan (but made up for it in the filling).
2. Heat a pan over medium-high heat with truffle oil. When hot, throw in onion with a pinch of salt until fragrant, about 1 minute. Add mushrooms and stir continuously as they begin to release their oils. Finish with a good pinch of pepper.
3. Beat eggs together. Add milk, stir. Add mushroom mixture (every last drop), spinach, and feta. Add salt and pepper according to your taste but don't overdo it for the sake of the truffle flavour. You can add another teaspoon of truffle oil here, too, if desired. Pour the mixture into the crust shell.
4. Bake in a hot oven for about 30 mins, until set. Drizzle with truffle oil when cooled, and enjoy.