A savory breakfast is a nice change around here, especially lovely for a Sunday brunch. This quiche with mushrooms, peppers, spinach, and feta cheese would be good any time of day though. Inspired by an Esalen recipe, it’s a flexible pastry and egg dish that can work nicely with a variety of your favorite meats, cheese, or veggies. Feel free to adapt to your taste!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($13 total)
FOR THE CRUST:
1 3/4 cups flour – $0.28
2 tsp oregano – $0.56
8 tbsp butter, cut into small chunks – $1.24
6 tbsp cold water – free
1 tbsp olive oil – $0.10
FOR THE FILLING:
1 tbsp olive oil – $0.10
1 onion, thinly sliced – $0.50
4 cloves garlic, minced – $0.15
1 red pepper, diced – $0.99
1 (8 oz) package crimini mushrooms, quartered – $2.49
2 cups baby spinach – $1.99
1 tsp sage – $0.28
1 tsp oregano – $0.28
4 eggs – $1.16
1/2 tsp salt – $0.03
1/2 cup + 1 tbsp milk – $0.20
1/4 pound crumbled feta cheese – $2.69
Directions for Sunday Brunch Quiche
1. Make the crust: In a large bowl, mix the flour and oregano. Add the butter and rub with your fingers until it turns crumbly. Then add the water and gently knead it to form a ball.
Refrigerate for 15 minutes to solidify, then gently roll out or press the dough into a 9-inch baking dish or pie pan.
Brush the pastry with olive oil to prevent a soggy-bottomed pie. Cover with parchment and dry beans to pre-cook the crust at 400F for 10 minutes. Then remove from the oven and take off the beans and parchment.
2. Make the filling: in a large pan, heat the olive oil over medium high heat and add the onions and garlic. Cook for about 5 minutes, stirring frequently until it gets soft and translucent.
Add the red pepper, mushrooms, oregano, and sage. Cook for 5-10 minutes more until most of the liquid that comes out of the mushrooms has evaporated. Add the spinach and let it wilt down.
3. In a small bowl, whisk the eggs, salt, and milk until well combined.
Add half of the veggie mix to the pie shell, followed by the feta cheese and half of the egg mix. Then add the rest of the veggies and the rest of the egg.
Bake at 375F for 45 minutes. Test for done-ness by sticking a knife in the middle of the quiche and checking that it comes out clean.
Cool for 15 minutes, then cut and serve warm for your Sunday brunch. Top with extra feta cheese if desired. Quiche is excellent as leftovers the next day too. Yum!
Sustainability Score (explained here)
- Time to make: 2 = 1-3 hours
- Servings: 3 = lots of leftovers
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 17/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!