Hi I’m Mercury, and I’m Inspired by the world around me! Join me on my adventures and hopefully you will be inspired too.
It’s almost Christmas, and I’m making breakfast ahead of time. I’m making a spinach onion mushroom quiche with a gluten free crust. The crust recpie can be found here:
Join me in the kitchen while I put together a delicious holiday breakfast.
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#quiche #cookingathome
Hey everybody welcome back if you’re new here hi I’m Mercury so it’s almost Christmas time and I asked Roy I was like is there any food is there anything that you really want to have for Christmas whether it’s Christmas Eve or Christmas Day and I remembered he liked
Kiche and I was like do you want a kiche do you want me to make you a kiche and he said yes so today I am going to make the kich while he’s at work so um yeah we’re gonna make it’s going to be like spinach mushroom and onion kiche and I’m
Going to make it with a crust that I can eat so the crust is made out of almond flour I actually pre-made the crust it is the same crust that I use on all of my pies it’s like this Universal amazing almond flour crust that I love to use so
That’s the crust that I’m using it’s pre-made and I’ll put a link to that crust recipe in the description and now we’re going to go to the kitchen here is the ingredient lineup for the kiche I’m going to be using this guier cheese of course we need eggs mushrooms
There’s an onion butter more mushrooms spinach this is incidental we don’t need the squash um I’m going to use herbs to provant and then for a non-dairy milk I’m going to use coconut milk so that is the plan and then you can use a pie pan
But I actually like using like a spring form pan because I don’t know it’s got a good thick you know Edge on it so if you have a lot of egg it’s okay you’re not going to get spillage so I like using a spring form pan for for making a kiche
Just my personal preference so the first step I have to prep the veggies I have to chop up the mushrooms into slices and I got to chop up the onions cuz nobody wants a big hunk of onion right it has to be in a little bite-sized chewable
Bit so I’m going to prep the veggies and I’ll be right back I am back and my vegetables are all chopped so I have this totally inappropriately small plate for this pile of vegetables but I just chopped up the mushrooms and the onions and we’re going to put these to the side
For a minute the next thing that I’m going to do spring form pan I’m going to just take that that pie dough the the crust dough and I’m going to press it in I’m not even going to roll it out I’m going to put the ball of dough in the
Middle and just sort of press it into place and that’s how I’m going to line the pie dough in this you can roll it out but in the spring form pan you don’t have to you just press I got my spring form pan this is the pie dough that I
Made earlier just going to unwrap This and that goes in there and literally just smos it into place use your knuckles use your hands use your fingers and just push it into place and the reason that we’re doing the P dough so early on is this has to do what’s called parbake which means you
Have to bake this crust a little bit ahead of when you put the eggs in cuz if you put the eggs in without cooking this first it will not cook evenly and your crust will still be a bit raw and you need to have a cooked
Crust so to parbake it I have my oven at 375 and we’re going to put it in there till it gets just a little bit Brown just a little little bit roasty toasty slightly golden if you would that is the goal so right now we’re just pushing it
And pushing it and making it flat and nice so that the eggs will have a good bed to rest on then we’re going to toast it till it’s golden and we’ll have a nice firm base for our kiche there we go now I’m over at the
Stove what I need to do is I need to melt that butter in a skillet and I’m going to sauté those veggies that I prepped and once they’re they’re cooked I’m going to add some spinach wil the spinach and also those herbs to prants
So I’m going to do that all on the stove then once that’s done we’re going to start working with the eggs but first the veggies first the veggies okay that butter is almost melted time for the veggies now this might look like a lot of veggies but these mushrooms they hold
A lot of water and they’re going to cook down and reduce in size a lot I’m also going to add in these herbs to prant you could use any types of herbs that you would like to use you could use thyme you could use these you could use
I don’t know basil oh I don’t know how basil would do but these work really well I like these also a little salt and Pepper and a mixi mix so now you can see this has really started to cook down you can see the mushrooms have given off a lot of their liquids much less volume now right so this is the point that we add the spinach now we have to be very careful
You don’t want it too hot we’re just trying to whip Wilt the spinach which means like you don’t want to cook it too much you want it to turn a dark green and sort of like not be so firm and I’ll show you exactly what it looks like when it gets to that
Point okay so now our spinach is wilted this is what it should look like you can see it got much darker right and it’s like it’s not holding its you know firm shape it became a lot more floppy that is what wilted spinach should look like so now that we have all
Of this we’re going to take this off the heat until our crust is finished par baking so I just took that parbake crust out of the oven and this is what it looks like so you can see it was just getting a tad golden on the edges but
The rest of it looks like very good that is perfect that’s what we’re looking for now the hard part we have to wait for this and for the veggies to fully cool down so this is where we must must have our patient pants on because if we don’t
Have our patient pants we won’t have kiche we’ll have scrambled eggs because if you pour an egg batter in while it’s still hot it’ll start to cook and we don’t want that you don’t want scrambled eggs in a in a dish right it’s it’s more than that so we’re going
To prep the eggs we’re going to crack all the eggs and put in the non-dairy milk and the salt and pepper we’re going to get them ready but I’m not going to put them into that pan until that is cooled down cu not trying to make scrambled eggs here
Trying to make a kiche trying to make a kiche got our eggs got our Bowl we need a whisk we got a whisk we’re ready let’s start cracking some eggs cuz you don’t get a kiche without cracking a few eggs I know it really wasn’t funny I
Know I know I know sometimes the dad jokes are strong with me sometimes they’re not I feel like this is the gong show what is going on here one more one more B There we go okay look at a stack of shells I made
Okay let me get rid of these next up my non-dairy milk and in this case it’s coconut milk whenever you’re using coconut milk you always got to give it a good shaky shake especially in colder uh weather because the the fats will separate and you want it to be fully
Combined so you could see here looks good looks all good and combined oh yeah look at that look at that that’s that is some good coconut milk right there and salt and pepper salt and Pepper okay mixy mix I’m also feeling a bit cheesy I’m going to not only put this on top I’m going to shred some and put some in here too cuz I’m I’m a cheese girl I’m a cheese girl so sometimes I get all fancy with my grading I have one of these crank
Graters we’re going to use this one today um sometimes I just use that that like up and down kind of grater sometimes I use that sometimes I use the food processor I’m feeling saly today we’re going to use this one so the way this works is you take your cheese so
This is probably too big so I just ripped it in half and it just goes in here and then this will work as like a plunger and you push down on this while you spin this crank and it’ll grade into here and fall Out sometimes you have to like just readjust this a little bit especially as you get towards the end back it up a little flip it Over oh there’s some cheese in there I’m back over at the stove what I’m going to do is I’m going to put the veggies on top of the the crust first and then I’m going you know double check let’s see okay okay it’s cool enough I
Could lift it it’s cool um if it’s cool enough for me to lift it’s not going to cook the eggs I’m going to put the veggies on top of the parb crust then I’m going to pour the eggy batter mixture in top it with a little extra
Cheese because you know cheese and then it’s going to go in the Oven I’m going to spread that all out nice and Even we have our eggy mixture I just took cing out of the oven and look at that look how good that looks oh I’m so excited to try this so we did get a little bit of leakage so it’s good to put it on top of like a
Baking sheet when you bake it but look it looks so good but we’re going to have to wait to try this um I’ll be back in the morning and we’ll be having breakfast so magic of YouTube see you in a minute good morning everybody I am back um yeah it’s it’s
Pajama week I got my my onesie on so it’s all good but it’s time to taste the kiche so what we did this was in in the fridge overnight and here we are so we’re going to take this this spring off and open it
Up oh I need two hands for this I’ll be right back okay I got it out of the mold so you’ll see it has the crust on the bottom and then it’s all eggy and full of mushrooms and spinach and onions and cheese so let’s cut a slice and heat it
Up we got a couple of options for heating it up keep it simple in the microwave or you could put it in the oven I don’t have like a small toaster oven and I don’t feel like like getting the whole big oven heated up so we’re
Just going to do it in the microwave this morning and look there’s my slice of kiche oh it looks so good okay so let’s give it a try okay let’s give it a taste that that’s a delightful breakfast that’s a delightful breakfast oh Roy’s tasting his it’s good cuz it’s got like
This balance with the onion and the mushroom but then the cheese gives it that salty and the crust has honey in it so it gives it a sweet it’s it’s a very balanced and delicious breakfasty treat so I’m going to enjoy the rest of my breakfast and uh I’ll see you all real
Soon and have a happy holidays Merry Christmas Happy Hanukkah and a Happy New Year and until then stay inspired by everyone take Care