Both earthy and light , this quiche is much more simple than it tastes.
Heat oven 190c/375f
8” or 9” tart pan
One short pastry crust
Line pan with pastry crust. Using a fork perforate bottom of crust in a few places.
½ log Goat Cheese Cheese -room temp.
Sautee the mushrooms:
1 carton white button mushrooms
3 tablespoons Butter
1 clove Garlic-minced
1 teaspoon Balsamic Vinegar
Melt butter on medium heat and sauté garlic. Add mushrooms and toss.
Cook for 20 minutes. Add Balsamic and cook for 10 more minutes.
Assemble Egg Mixture:
In a medium bowl_ Beat together
3/4 cup cream
2 cups spinach
Spread ½ of the goat cheese over bottom of the short pastry .
Pour egg mixture over top.
Top with specks of goat cheese.
Bake for 25-30 minutes or until eggs don’t move when you wiggle the pan
Italian spinach “egg drop” soup with spicy sausage meatballs.
6 cups Chicken Broth -If you don’t want to create your own, look for a one in the freezer section of your grocers. I like “Custom Culinary Roasted Chicken Base.”
1 rind of Parmesan Cheese about 3×3”(optional if you have one use it, it will really deepen the flavor)
1 bag fresh Spinach
8 small Raviolis (cheese or meat fine)
4 links -Spicy Italian Sausage-casing removed
¼ cup Bread Crumbs
½ teaspoon Black Pepper
Sea Salt –pinch
3 tablespoons Parmesan Cheese
In a med size bowl mix meatball mixture. Make mini meatballs. Fry meatballs in pan until brown and cooked through. Drain on paper towels and set aside.
Heat 5 cups of broth with the rind of Parmasan. Add meatballs, spinach and nutmeg.
Reserve 1 cup of broth and set aside to cool.(you can use an ice cube)
Add Salt and Pepper to the pot to taste.
Simmer for 1 hour.
Bring soup to a boil.
Add Ravioli and cook for 3-5 minutes or until Ravioli starts to float.
Beat Eggs into the reserved cold broth.
While whisking soup quickly and constantly , slowly pour egg mixture in a steady stream into the boiling soup.
Serve Hot and Sprinkle with Parm cheese.
Serve with Warm Crusty Bread and Butter.