This holiday season as we physically distance to help keep our loved ones well, many people turn to the comforts of cooking to fill our homes with cheer.
Joanne, a senior account manager for Blue Cross, shares a recipe from the original Moosewood Cookbook, by Mollie Katzen. The Moosewood Cookbook was published in 1977 and was given to Joanne that same year as a wedding gift. She says, “I’ve been cooking from it ever since. This year, it has brought me great comfort and provided a sense of normalcy through all the uncertainty.”
One of Joanne’s favorite recipes is the Swiss Cheese and Mushroom Quiche recipe. Joanne loves this dish because over the years it has become her go-to to share with friends and family and her “favorite comfort food.” Joanne states, “whenever we attend a gathering where food will be shared, I bring quiche. If you have just moved into a new place, had a baby or surgery, I will bring you quiche!”
This year, while gathering is limited, Joanne still bakes her favorite recipe in order to warm her heart and bring her, and her husband, the comfort of a dish usually enjoyed with others. Joanne says, “my family eats mostly plant-based foods, but quiche provides both vegetables and a healthy protein in one simple dish. It is so versatile and lovely.”
Additionally, over the years Joanne has adapted the recipe to include seasonal vegetables, veggies she has laying around in her fridge, as well as cheese variations that pair well the selected vegetables. Pairing your quiche with a simple green salad can also elevate it to a refreshing well-balanced meal.
Joanne’s spinach and mushroom quiche with cheddar cheese.
This recipe makes one nine-inch pie, which can be served as an appetizer or main dish. Joanne makes her quiche in her Grandmother’s cobalt blue pie plate, which is slightly larger than nine inches.
The recipe takes one hour to prepare and serves four to six people.
- Follow your favorite pie crust recipe or use one of the premade ones from the store. Joanne likes to use a simple a store-bought crust that you unroll and use. This makes the recipe super simple and is always yummy!
- Cover bottom of crust with 1 ½ cups of grated cheese – Joanne prefers Cabot® Seriously Sharp cheddar cheese. Both of her adult daughters and her husband love the complexity of this cheese. She shares, “it is our favorite!” Additionally, Joanne has used Cabot’s Mexican mix with her tomato and spinach quiche. This recipe calls for Swiss, but she notes Gruyere is best.
- Cover cheese with:
- 1 medium onion, chopped and sautéed in butter with salt until translucent
- ½ lb (8 oz) portobella mushrooms (this is a variation on the original)
- pepper, a dash of thyme
- Make a custard, beat well together:
- 4 eggs (5 if your dish is larger)
- 1 ½ cups of milk
- 3 Tbs flour
- ¼ tsp salt
- ¼ tsp dry mustard
- Pour custard over mushroom layer and sprinkle the top with paprika
- Bake at 375 degrees, 40-45 minutes, or until solid in the center when jiggled
Creative variations and substitutions
- Substitute cheddar cheese with your favorite cheese
- Use fresh tomato slices instead of mushrooms (no need to sauté them), or broccoli or add spinach as Joanne did in the photos
- Substitute 1 cup of chopped scallions for the onion
- Add 1 tsp prepared horseradish
From Joanne’s family to yours, Happy Holidays!