I made a couple of spinach-mushroom quiches to use up some frozen
spinach that was beginning to dehydrate.
I made the pastry with 50% wholewheat pastry flour. The filling was
strong cheddar, followed by the spinach and sliced, cooked mushrooms
with an egg-cream custard poured over with a sprinkling of nutmeg.

graham wrote:
> I made a couple of spinach-mushroom quiches to use up some frozen
> spinach that was beginning to dehydrate.
> I made the pastry with 50% wholewheat pastry flour. The filling was
> strong cheddar, followed by the spinach and sliced, cooked
> mushrooms with an egg-cream custard poured over with a sprinkling
> of nutmeg.

Was it a new york style egg cream you poured over it? Popeye often
talks about egg cream, but I've never had one. Can you tell more?

On Saturday, April 11, 2020 at 11:21:14 AM UTC-10, graham wrote:
> I made a couple of spinach-mushroom quiches to use up some frozen
> spinach that was beginning to dehydrate.
> I made the pastry with 50% wholewheat pastry flour. The filling was
> strong cheddar, followed by the spinach and sliced, cooked mushrooms
> with an egg-cream custard poured over with a sprinkling of nutmeg.

That sound very nice. These days I'm really, really, open to cooking suggestions. I'll have to cook up a quiche really, really, soon.

On Saturday, April 11, 2020 at 5:21:14 PM UTC-4, graham wrote:
> I made a couple of spinach-mushroom quiches to use up some frozen
> spinach that was beginning to dehydrate.
> I made the pastry with 50% wholewheat pastry flour. The filling was
> strong cheddar, followed by the spinach and sliced, cooked mushrooms
> with an egg-cream custard poured over with a sprinkling of nutmeg.

That sounds great. We had standing rib roast, salad, and bread.

Earlier in the day I roasted some carrots; I'll use them for snacking
and as a lunchtime side dish. I used the biggest ones in the bag--the
ones I knew my husband wouldn't want to eat raw.

Cindy Hamilton