I have been making and enjoying this quiche for years. So many, in fact – I’ve lost count. Fortunately, it was easily “translatable” to salt-free living – and it still gets rave results. Feel free to alter the ingredients to suit your taste, table or pantry. I always make the mushroom, onion and spinach variety, but the recipe works equally well with low sodium bacon, broccoli, even JALAPENOS. MMmmMmmmm. The possibilities are ENDLESS.
Yields one 9-inch quiche. Serves 8.
SODIUM CONTENT: 60 mg per serving
1 c. all-purpose flour
1/3 c. vegetable shortening
2-3 T. water
2 T. vegetable oil
1 c. chopped onion
2 c. sliced mushrooms
2 c. fresh baby spinach*
1/2 c. lowfat milk
1/2 c. homemade (no salt added) mayonnaise
2 T. flour
freshly ground black pepper, to taste
1/2 c. grated low sodium Swiss cheese
Preheat oven to 350 degrees. Get out a 9-inch pie plate and set aside.
To make the crust, measure the flour into a small mixing bowl. Add the vegetable shortening and cut it into the flour using a pastry blender or your fingertips. Once you’ve achieved a crumb consistency, add the water – 1/2 tablespoon at a time – and using your hands, begin gathering the dough into a solid ball. Once the dough has massed, place it onto a lightly floured surface and gently roll out into a circle, roughly 1/4-inch thick. CAREFULLY transfer the crust to the pan, pressing in and patching as necessary. Trim off excess dough, and cut or crimp edge as desired. Set aside.
To make the filling. Measure the oil into a large skillet or saute pan and place over medium-high heat. Add the onion and saute for several minutes. Add mushrooms and spinach and continue cooking until the onion is translucent, spinach is wilted and mushrooms begin to release their juice. Drain well and set aside.
Break the eggs into a large mixing bowl and whisk well. Add the milk, mayo, flour and freshly ground black pepper to taste. Blend well. Finally, add the cheese, along with the contents of the saute pan, and stir to combine. Pour the filling into the prepared crust. Place pan on middle rack in oven and bake 45-50 minutes, until set. Remove from oven and place on wire rack to cool. Cool at least slightly before serving. Serve warm or cool.
*NOTE: Fresh large leaf spinach works equally well in this recipe. If using regular large leaf spinach, remove tough stems, wash well, and coarsely chop before cooking. Add spinach with mushrooms during saute step and cook until wilted. Remember to drain well!