We love how the Moosewood Cookbook Quiche brings cozy warmth to our kitchen. It’s a timeless classic from the legendary Moosewood Restaurant in Ithaca New York. We admire how it showcases fresh herbs eggs and cheese in a flaky crust.
We’ve found it’s perfect for brunch or an easy dinner that pleases everyone. Despite its simple ingredients this quiche feels special enough for any celebration. We can’t wait to share our tips for making it even tastier at home.
Our version keeps the comforting spirit of the Moosewood original yet invites a few modern twists. We’ll share every flavorful bite.
Moosewood Cookbook Quiche Recipe
Ingredients
- 1 unbaked 9-inch pie crust
- 2 tablespoons olive oil
- 1 cup sliced onions
- 1 cup sliced mushrooms
- 3 cups chopped fresh spinach
- 4 large eggs, lightly beaten
- 1 cup milk
- 1 cup grated Cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
Cooking Times
| Process | Duration |
|---|---|
| Prep | 15 minutes |
| Sauté | 5 minutes |
| Baking | 35 minutes |
Instructions
- Preheat our oven to 375°F.
- Warm the olive oil in a skillet and sauté the onions and mushrooms for five minutes or until they soften.
- Stir in the fresh spinach until it wilts.
- In a mixing bowl whisk the eggs with the milk. Sprinkle in the salt black pepper and optional nutmeg.
- Fold the sautéed vegetables into the egg mixture and add the grated Cheddar cheese.
- Place the pie crust on a baking sheet. Pour the filling into the crust.
- Bake for 35 minutes or until the center of the quiche is set and the crust is golden.
- Cool for five minutes before slicing to let the filling settle.
Equipment
We rely on a few essential kitchen tools to prepare our Moosewood Cookbook Quiche. We keep these items on hand to ensure smooth cooking.
| Equipment | Purpose |
|---|---|
| 9-inch Pie Dish | Holds the crust and filling for even baking |
| Rolling Pin | Flattens the dough for a homemade crust |
| Large Mixing Bowl | Helps us blend the egg mixture thoroughly |
| Cutting Board & Chef’s Knife | Provides a stable surface and precise cuts for vegetables |
| Whisk | Incorporates air for a light and fluffy texture |
| Measuring Cups & Spoons | Ensures accurate ingredient portions |
| Wooden Spoon | Stirs sautéed vegetables without scratching the pan |
| Oven Thermometer | Confirms the oven temperature remains at 375°F or desired heat |
Ingredients
We gather the following items to build our Moosewood Cookbook Quiche:
- 1 unbaked pie crust (9-inch)
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 cup sliced mushrooms
- 2 cups fresh spinach (washed and drained)
- 4 large eggs (beaten)
- 1 and 1/2 cups milk
- 1 cup grated Cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
We measure these ingredients to ensure the best balance of flavors. We also keep each element at room temperature for easier blending. We thaw the crust if needed. We chop the onions into small pieces. We slice the mushrooms thin for uniform cooking. We rinse the spinach to remove any grit. We whisk the eggs in a mixing bowl. We add the milk and continue whisking until smooth. We grate the Cheddar cheese and wait to sprinkle it later. We season with salt and black pepper. We add the optional nutmeg to introduce a subtle warmth.
Step-By-Step Directions
Here is how we prepare the Moosewood Cookbook Quiche with ease. We use fresh ingredients and simple actions for best results.
Prepping The Crust
- Preheat the oven to 375°F.
- Place the unbaked pie crust in a 9-inch pie dish. Press it gently. Trim any excess dough around the edges.
- Prick the crust base with a fork in a few spots. This helps it bake evenly.
Making The Filling
- Warm 1 tablespoon of olive oil in a skillet. Add onions and cook until soft. Add mushrooms if using. Sauté until golden.
- Stir in fresh spinach. Cook until it begins to wilt. Turn off the heat to cool the mixture slightly.
- In a large bowl whisk together eggs and milk. Season with salt black pepper and optional nutmeg.
Assembling And Baking
- Spread the sautéed vegetables in the crust. Make an even layer.
- Pour the egg mixture gently over the vegetables.
- Top with grated Cheddar cheese.
- Bake according to the data below.
| Temperature | Baking Time |
|---|---|
| 375°F | 35 minutes |
- Remove the quiche when the center is set. Let it rest for 5 minutes before we slice and serve.
Serving Suggestions
We let our Moosewood Cookbook Quiche rest for about 10 minutes before slicing. We slide each slice onto a plate and garnish with fresh parsley or chopped chives.
We enjoy pairing this quiche with a crisp green salad topped with cherry tomatoes carrots and cucumbers. We drizzle a tangy vinaigrette over the greens for a bright flavor. This contrast highlights the quiche’s savory custard and flaky crust.
We sometimes serve the quiche alongside roasted potatoes for a hearty brunch option. We season potatoes with salt pepper and dried herbs before roasting for extra texture and aroma. For a light twist we pair each serving with a bowl of fresh fruit. The sweetness of melon berries or citrus offers a refreshing finish.
When we host a gathering we create a buffet spread with this quiche as the centerpiece. We add toasted bread slices fresh jam and a platter of assorted cheeses to round out the meal. We also set out a pitcher of iced tea or chilled white wine to complement the rich creaminess of the quiche.
Conclusion
We love that this quiche is so easy to tweak for any gathering and it satisfies both friends and family. It’s a comforting classic that lets us enjoy fresh flavors with minimal fuss.
We’re excited to see how creative we can get with seasonal ingredients so each slice feels a bit different. Let’s keep our appetite for experimentation alive and share the joy of this timeless recipe.
Frequently Asked Questions
What is Moosewood Cookbook Quiche?
This classic quiche comes from the beloved Moosewood Restaurant in Ithaca, New York. It features a flaky crust filled with eggs, cheese, and fresh herbs. The recipe includes sautéed vegetables like onions, mushrooms, and spinach for added flavor. It’s a go-to for brunch or a simple dinner and has a comforting essence that appeals to everyone.
Can I modify the filling?
Absolutely. Feel free to swap out spinach for other greens, like kale or Swiss chard, and add vegetables such as bell peppers or tomatoes. Cheddar can also be replaced with your favorite cheese.
How do I keep the crust flaky?
Pre-bake (or blind bake) your pie crust for a few minutes before adding the filling. Pricking the crust with a fork helps steam escape, preventing sogginess. Using chilled dough and handling it minimally also helps maintain flakiness.
What cheese works best?
Cheddar is a favorite for its sharp flavor and ability to melt well. However, you can experiment with Gouda, Swiss, or a blend of cheeses for different tastes. Adjust seasonings based on cheese choice.
How long does it take to bake?
The quiche typically bakes at 375°F for about 35 minutes, or until the center is set and the top is golden. Insert a toothpick into the center to check doneness. Let it rest for 10 minutes before slicing.
Can I make it crustless?
Yes. Simply skip the pie crust and pour the filling ingredients directly into a greased pie dish. This lowers carbs and speeds up preparation, though the texture will be slightly different without the crust.
How should I serve it?
Let the quiche rest for 10 minutes, then slice and garnish with fresh parsley or chives. Enjoy it with a green salad or roasted potatoes for a balanced meal. For a lighter option, serve it alongside fresh fruit for a refreshing finish.