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MUSHROOM, SPINACH & GOAT CHEESE EGG BAKE Lots of options here -- you can add a pre-baked crust of puff pastry, phyllo, or pie dough; use a different cheese or a mix of cheeses; use your favorite herbs or none at all
1/2 lb. mushrooms, sliced 1/2 of a small onion, thinly sliced olive oil & butter about 1 c. frozen spinach 4 oz. chèvre 5 large eggs 1/4 c. milk 2-3 T. chopped fresh herbs salt and freshly ground black pepper to taste optional -- 1 T. basil pesto
Preheat oven to 350°F.
Melt 1 T. of butter in a large skillet, then add about 1 T. olive oil and heat. Sauté the onion slices about 5 min. Add the sliced mushrooms and sauté until softened, adding more butter or oil if needed to prevent sticking. Push to one side of the skillet and add the spinach to thaw. When spinach is thawed mix it with the mushrooms and onions. Put it all into a lightly oiled au gratin or casserole dish. If you use a crust you can bake it in a tart pan with a removable bottom.
Beat the eggs with the goat cheese and milk. Don't worry if there are some small chunks of the cheese. It will melt. Add your choice of fresh herbs -- cilantro and/or dill are good -- and pesto if desired. Add salt and pepper if desired. Pour over the mushroom mixture. Bake at 350°F about 20 min. Remove from oven and let rest for about 5 min. before serving.
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