‘The Pioneer Woman’ Star Ree Drummond’s Spinach Mushroom Quiche Is a Hearty Anytime Meal
When you’re looking for a breakfast or brunch option that makes use of what you’ve got in the pantry and fridge, Food Network star Ree Drummond’s quiche recipe is the way to go.
Her dish is the Pioneer Woman way to make another great meal happen easily and quickly.
Ree Drummond is many a home cook’s go-to source for convenient recipes
In her cookbook The Pioneer Woman Cooks—Super Easy!: 120 Shortcut Recipes for Dinners, Desserts, and More!, Drummond opened up about the effect the pandemic has had on her approach to cooking. She’s always been one for getting food on the table quickly. With four home-schooled children, a ranch to run, and a growing career as a television personality, it’s no wonder.
The culinary star shared that in the pandemic’s early days with her family home, she had to find ways to make meals even more convenient and quick, but still delicious.
“If there’s one thing the last couple of years have shown us, it’s that when it comes down to it, what really matters is the health and happiness of our loved ones—and having the time to relax, have fun, and enjoy life,” she wrote.
“Cooking, for me, has always been about bringing loved ones together around the table,” she added, “and the simpler I can keep the meal itself, the more time and energy I have for Monopoly marathons, long walks with the dogs, or going on long drives with Ladd (still my favorite thing in the world).”
Her quiche is so easy to make
Starting with “a thawed package of frozen spinach,” as Drummond explained in the Food Network video for this recipe, this quiche is incredibly simple and, most importantly, delicious.
Sliced mushrooms are sauteed in a skillet, along with salt, pepper, chopped garlic and fresh thyme, until they’re “really nice and golden.” Once they’re done, Drummond says to put them aside “to cool” and start on the egg portion of the quiche.
Mixing eggs and heavy cream in a bowl, the Food Network host noted that with the spinach and mushrooms done, and now the eggs, at this point “it’s all about assembling.”
Drummond’s quiche can be made with a time-saving ingredient
A store-bought pie crust saves time in this recipe and to it, Drummond takes “the mushrooms and sprinkle those over the bottom.” She adds the spinach over the mushrooms and then the shredded cheese, noting that any cheese you enjoy can be used: “I love gruyère, Swiss, even Monterey Jack for quiche is really great.”
The cream and egg mixture is poured over the cheese and the quiche is “lightly covered” with foil. It’s placed in a 400-degree F oven for 45 minutes. At that point, the foil is removed and it’s cooked for another 15 minutes, removed from the oven, and allowed to sit for about 10 minutes, until it sets. Enjoy!
You can find the complete recipe, video, and reviews on Food Network’s site.
