A six inch round quiche made with mushrooms, arugula and spinach sits on a cooling rack lit by afternoon sunlight. The background is black paper.

Mushroom, Arugula & Spinach Quiche

As I posted this recipe, I had a thought. What if I made a few of these with different fillings for a brunch buffet? It sounds like certified madness.

And it'd be chaos if I decided to bake four quiches in a conventional oven. However, I can cook four quiches from scratch in a microwave in less time than it takes to bake one in an oven.

Not bad for a kitchen appliance I turned my nose up at in the recent past.

If you're not into multiple quiche fantasies, then this one will suffice. The crust comes together easily and can be made a day ahead.

Make Mushroom, Arugula and Spinach Quiche ahead of time. Be the brunch champion.

Mushroom, Arugula & Spinach Quiche

Text and Photo by Jac Kyles Baker

Serves one 6 inch quiche

Ingredients

For the crust:

1 cup all purpose flour

1/4 tsp paprika

1/4 tsp baking powder

1/4 tsp salt

1 TB vegetable oil

2 TB butter/oil spread, softened

2 TB sour cream

1 to 2 TB cold water

For the filling:

3 eggs, room temperature and lightly beaten

2 scallions, thinly sliced

1/3 cup cooked mushrooms

1 to 2 cups mixed baby greens, roughly chopped

1 TB sour cream

1/2 cup shredded cheddar cheese

1/2 tsp salt

pepper to taste

Preparation

Make the quiche crust:

Whisk flour, paprika. baking powder and salt together in a medium bowl. Make a well in the bottom of the bowl.

Add butter/oil spread and vegetable oil in the well. Gradually stir flour into the well until all the flour is coated. Make well in the bottom of the bowl.

Add sour cream and 1 TB water in the well. Gradually stir coated flour into the well until the mixture forms a dough. Dough will have some dry crumbs. That's okay.

Turn dough out from the bowl onto a piece of parchment or plastic wrap large enough to wrap dough. Flatten dough into a disk and wrap. Refrigerate for at least 1 hour.

Grease/oil a 6 inch microwave safe pan. Roll dough into an 8 inch circle. Carefully place the dough into the pan. Tuck dough around the edges of the pan. Return to the refrigerator for at least 15 minutes.

Prick dough lightly all over with a fork. Microwave on HIGH for 1 minute. Carefully remove from microwave. Cool on a wire rack.

For the quiche filling:

In a medium bowl, stir together all ingredients but the cheese. Heat egg mixture at 50% power for 1 minute. Carefully remove from the microwave, stir and heat 1 minute at 50% power until mixture is thickened and heated through.

Spread cheese evenly over the bottom of the prepared crust. Pour heated egg mixture into crust. Microwave at 70% power in 1 minute intervals until the filling is set in the middle.

Carefully remove from the microwave and cool on a rack. The quiche slices easily when completely cool (even better after overnight refrigeration).

Cook's Notes

Quiche can be made ahead and refrigerated up to two days. Heat quiche slices in microwave at 50% power for 30 seconds before serving.

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