Novel Cuisine from SECRETS – Portobello Mushroom/Spinach/Feta Quiche

One of the things I love to read about in a novel is food. What does a character like? Dislike? Food nurtures us. It gives us the ability to carry on our day, to endure, to create special memories, to socialize, to set the mood and atmosphere, to show how much we love another person, to bridge the silent gap when we have nothing to say, and yes, even to comfort.

In Secrets, Mary Beth, one of the women who receives an anonymous letter, dreams about the guests she’s having over. She’s nervous, on edge, and stressing out to the max. Who wouldn’t be, if some unknown tortured soul (or perhaps sadistic murderer) knew your biggest secret and taunted you with it?

As part of Mary Beth’s dream, she’d baked quiche, but the one pie  isn’t enough to serve everyone. If you’ve ever entertained guests, the concern of not having enough food is common. I utilize that for worry to help mold Mary Beth’s character.

And now for a yummy recipe:

Portobello Mushroom/Spinach/Feta Quiche

2 large portobello mushrooms, sliced

1 small sweet onion, chopped

2 TBS butter, margarine or olive oil

2 cups fresh spinach

3/4 cup crumbled feta cheese

4 eggs

1/2 cup milk

1/2 cup mayo

1 tsp cumin

salt and pepper to taste (remember, feta cheese is salty)

Ready-made pie crust

 

Take sliced portobello mushrooms and chopped onion and over a medium heat cook in butter, margarine or olive oil until the mushrooms and onions are soft. Mix eggs, milk, and mayo together. Add drained mushrooms and onions. Stir in spinach. Add crumbled feta cheese, cumin, salt and pepper.

Pour mixture into a ready-made pie crust. Bake at 350 degrees for 30 minutes or until center is set. (Check after 20 minutes. If crust or top starts to get too brown, place a piece of tinfoil over the pie and finish baking.)