For the crust, this recipe from Martha Stewart is super easy and it makes enough for two crusts which is great because you just freeze the other and have it on hand for the next quiche or pie or whatever. If you hate the idea of making your own crust, you can always buy a pre-made crust (unless you live in Rio because I have definitely not seen them in the grocery stores here). I made the crust the day before and left in the freezer overnight. I took it out in the morning and let it defrost in the fridge all day.
|Caramelizing the onions/mushrooms. They aren't quite done here but getting close.|
1/2- 1 medium onion, chopped (I used 1/2 an onion but next time will use a whole one)
5 oz shiitake mushrooms, chopped
1 clove garlic, chopped
1 3-ounce package cream cheese, room temperature
1/3 cup half and half
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated Gruyere
1/2 cup grated Parmesan
3 green onions, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
I served this with a nice salad, fresh fruit (mango and papaya) and some extra Gruyere cheese chunks.