Spending Thanksgiving weekend with a bunch of strangers was pure awesomeness.
We spent the morning at the market, collecting fresh produce and bread for our afternoon cooking class.
After enjoying a variety of tasty hors d’oeuvres, coffee and wine, we got our aprons on and got to cooking!
Realistically, Thanksgiving is what you want it to be. In Sicily it isn’t even a thing and with my family in Canada it’s essentially an excuse for us to get together and eat too much.
So this year I chatted with some new friends over a fabulous Sicilian meal. We ate pasta, eggplant dip, bread, salad and dessert, we drank wine and coffee, and everyone was super nice.
I miss being in Canada with my family, of course, but living away from home means I have to make due with what I’ve got. And if all I’ve got is a bunch of strangers and some pasta, I am damn well going to get into it. Plus, I get to see Paul today and we can have our own celebration!
Quiche will forever be my comfort food. As you very well may know, pie is my favorite thing to bake, so when it comes to adding vegetables and eggs into a pie crust for dinner I’m smitten.
This quiche is a lovely combination of spinach and garlicky mushrooms mixed with cheddar, mozzarella, and fresh parmesan. It’s great any time of year and I adore it.
Hope you all had a splendid weekend! I’m thankful for you this year!
- 1/2 recipe pie crust (or 1 pie shell), chilled
- 1 (10 oz) box frozen spinach
- 1 tbsp extra virgin olive oil
- 8 oz. fresh cremini mushrooms, sliced
- 1 garlic clove, minced
- 4 large eggs
- 1 cup whole milk
- 1/3 cup grated parmesan cheese
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- Sea salt and fresh ground pepper
- Preheat oven to 350. Roll out pie crust to 1/8 inch thick, fit to 9 inch pie dish and crimp edges if desired. Chill un-baked pie crust until ready to use.
- Thaw frozen spinach and squeeze out all the water in paper towel. Set aside.
- In a large saucepan, heat the olive oil and sauté the mushrooms and garlic for 5-7 minutes until the mushrooms release all of their moisture and no more water remains on the bottom of the skillet. Season with salt and pepper.
- Pre-bake the pie crust for 8 minutes.
- While the pie crust is pre-baking, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.
- When the pie crust is pre-baked, remove it from the oven and spread spinach on top. Add the cooked mushrooms and grated cheeses. Pour the egg mixture on top.
- Place pie dish on a rimmed baking sheet. Bake on the centre shelf of the oven for 45-60 minutes, or until the center is set and the top and crust are golden.
- Allow to cool slightly and enjoy warm or room temperature.
-Recipe adapted from Sally's Baking Addiction
-For the pie crust, try this recipe from the Pioneer Woman
-Can be stored tightly covered in the refrigerator for up to 4 days.
-Baked quiche freezes well for up to 2 months.