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The Tongva Times

The Tongva Times

The Tongva Times

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Gab-stronomy’s recipe of the month: quiche

Gab-stronomys+recipe+of+the+month%3A+quiche
Sophia Pu

For any occasion in March, whether it is welcoming the longer days of spring, celebrating college admissions, mourning college rejections, or simply craving an unfailingly cheesy, creamy, flavorful treat, this quiche is the answer.

Time to prep and bake:

Approximately 2 hours

Bakes 2 quiches; to make 1, cut all servings in half

Steps:

  1. Prepare all the ingredients for the filling: chop the spinach, mushrooms, and onion into half-inch pieces and dice the garlic.
  2. Saute the mushrooms in butter on medium heat until they sweat. Salt to taste. The color should be light brown and the texture should be tender, not rubbery.
  3. Set the mushrooms aside. Cook the onions in olive oil until sweet and slightly golden, about 10-15 minutes on medium heat. Salt to taste.
  4. While onions are cooking, put olive oil and garlic in another pan. When garlic is fragrant, add spinach. Salt to taste, cook until tender.
  5. Set both spinach and onions aside. Preheat the oven to 375℉.
  6. Unroll the premade pie crust(s) in the pie pan(s). Flour the pan(s) beforehand to prevent sticking, if necessary. Crimp the top edges of the crust if desired.
  7. In a large bowl, whisk together eggs, milk, salt, and pepper.
  8. Sprinkle the ham, onions, spinach, and mushrooms on top of the pie crust(s).
  9. Sprinkle half of the cheese on top of the filling.
  10. Pour the egg mixture over the top.
  11. Sprinkle the rest of the cheese on top of the egg mixture.
  12. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
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About the Contributor
Sophia Pu, Editor in Chief
Sophia Pu is the Editor in Chief for the school newspaper, marking her fourth year with the team. Outside of her editorial duties, Sophia is involved in Speech and Debate and enjoys reading, traveling, and spending time in nature. Her commitment to the newspaper grew from a passion for interviewing a diverse range of individuals she might not have interacted with otherwise.
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