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TARZANA, CA, United States
Hello food, wine & beer pals! Welcome to my photo-journal of food, wine and beer adventures. I'm pictured on the right and my home brewing pal, Aron is on the left. Years ago I started watching the Food Network, saving recipe's, making recipe's, trying new things, tasting new things, and it's all blossomed from there, including the weekly tastings (beer & wine) at BevMo. I'm hooked on variety and continuing my search for tasty goodness all over the world. Please feel free to email me with comments and ideas at FoodieWinonBrew@yahoo.com Bon Appetito!

Monday, June 28, 2010


This quiche above is my latest baby....
I’m just about over quiche making for a little while—don’t get me wrong, I love quiche, its fantastic to eat but rich and fattening as hell! So now I must be moderate in my quiche making and eating. Here’s the last production for a while in my “quiche history”—its been a pleasure getting to know crust-less Quiche-Ville. Enjoy this recipe if you’re looking for an easy delicious quiche to make—I’ve made about 4 or 5 versions of this recipe with different variations on the website, so whichever flavor strikes your culinary fancy, go for it!

This simple-to-make quiche is great for a simple dinner or lunch with green salad. Recipe was adapted from Bon Appetit (January 1981).
SERVES 6 -8 , 1 9inch quiche

2 tablespoons olive oil
½ Spanish (yellow or white) onion, chopped
1 (10 ounce) package frozen spinach, thawed
5 eggs
3/4 lb muenster cheese grated
¾ cup chopped mushrooms (optionally delicious)
1 clove of garlic pressed/minced.
Pinch of salt
Pinch of pepper

Preheat oven to 400-degrees F.
Spray 9-inch pie plate with non-stick baking spray. (Use a corning ware quiche dish or round baking dish). Put dish in oven on cookie sheet to warm.
Heat oil in skillet over medium-high heat; add onion, mushrooms and “pressed” garlic, stir occasionally until tender (5 min).
Add spinach; cook until excess moisture evaporates. Put pan aside.
Beat eggs in bowl. Add cheese.
Stir egg-cheese mixture into onion-spinach-garlic mixture; season with salt and pepper. Pour into hot quiche pan, spreading top evenly.
Bake until top is browned and “tester” (use sharp knife or toothpick) comes out clean, about 30 minutes.

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