|
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.
|