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I want to make a mushroom/spinach quiche for Father's Day breakfast.
I am guessing that any of the other quiche recipes in my cookbooks would be forgiving of substituting out bacon, etc., for the mushrooms/spinach. *crosses fingers*
Although, I prefer fresh spinach, and I know when I toss it in with scrambled eggs it creates a lot of fluid. So, then I wonder what that might do to the quiche and/or the crust?
I don't like boiling spinach. It seems criminal.
Should I lightly saute the spinach and mushrooms first? With some onion? And drain . . . will that help with the fluid?
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