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OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Spinach and Mushroom Quiche


Spinach and Mushroom Quiche

I can never seem to follow a recipe precisely, there's always one ingredient or another missing. The recipe below is a rendition of a traditional quiche, modified to use local ingredients I had on hand. Feel free to adapt it whichever way you'd like.

Ingredients

2 tablespoons butter
1/2 pound fresh sliced Maitake mushrooms
6 cups coarsely chopped spinach leaves
1 onion, chopped
3 leeks, sliced
salt, pepper and thyme to taste
10 sheets of phyllo dough
1/4 cup milk
3 eggs, beaten
2 slices of Provolone cheese cut in strips (for decorative topping)

Directions

Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a skillet over medium heat and cook mushrooms, spinach, leeks, onions, salt, pepper and thyme for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
In a 9 inch round pan or pie plate coated with non-stick cooking spray, arrange sheets of phyllo dough, folding over where necessary and spraying olive oil between each layer. Use all 10 sheets even if it looks bulky, they will compress.
In a medium bowl beat eggs with milk. Stir the cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
Add the Provolone strips on top in a lattice pattern.
Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.


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