We cooked, we tasted, we devoured!
For those who were not aware we held our very first “Felix’s Top Chef” taste test today at our offices in Seattle. The recipe competition, which started at the end of April, asked Big Fish Fans to submit their favorite recipe to us via email. The forum moderators then went through those entries and picked their top 10 recipes and posted those on our forums for a community vote. After the community selected the top 5 recipes our moderation and community team got to work following the recipes exactly as written and creating the wonderful dishes.
There were some pretty fantastic recipes submitted for company founder Paul Thelen and CEO Jeremy Lewis to taste. It took significant contemplation and several ‘second bites’ but we managed to decide our winner:
MoDreams Spinach and Portobello Mushroom Quiche!
This magical recipe even turned Paul Thelen, a man formerly opposed to quiche in general, into a fan! In fact, we had to separate the two taste testers when it came to the last piece…
Congratulations MoDreams you are officially the very first Felix’s Top Chef! Your quiche is absolutely scrumptious. Now, with no further ado we give you the winning recipe:
Spinach and Portobello Mushroom Quiche
1 9″ deep dish pie crust, unbaked (can use pre-made refrigerated or frozen piecrust, thawed)
4 oz. fresh baby spinach, chopped, but not too fine
4 oz. fresh Portobello mushrooms, sliced medium thick
1/4 cup chopped red and yellow bell peppers (adds color)
1/2 yellow onion, sliced and chopped
1/2 stick butter (1/4 cup)
4 large eggs
1 cup milk
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. nutmeg
1/4 tsp. coriander
1/4 tsp. turmeric
1/2 cup grated Swiss cheese (or break slices into pieces)
1 1/2 cups sharp cheddar cheese (or use a blend of cheddar and Monterey jack cheeses
Instructions for Preparation
- Place piecrust in 9″ deep pie pan; pinch edges if needed. (Do not bake)
- Preheat oven to 375 degrees F.
- In skillet, melt butter over medium-medium/low heat. Sauté mushrooms & peppers. When partially cooked add onions.
- When onions are softened, wash spinach, shake off excess water, add to the skillet and cover and cook until the spinach has cooked down, stirring occasionally. (This takes about 5 minutes. ) Remove cover & remove from heat.
- With a whisk, beat together the eggs and milk until smooth.
- Add seasonings & spices, Swiss cheese and 1/2 cup cheddar cheese. Mix well.
- Add the spinach and mushroom mixture. Mix well and pour into unbaked piecrust.
- Add 1/2 cup cheddar cheese to the top.
- Bake at 375 degrees for 30 minutes, add remaining cheese to the top, continue baking for 10 – 15 minutes more until a knife inserted in the center comes out clean.
- Let set for 10 minutes before slicing.
Makes 6 meal-sized portions or 8 side-dish portions.
This makes a wonderful flavorful main dish for a brunch, or side dish for a vegetarian meal.
Didn’t get a chance to participate in this round? No worries! We will be holding another “Felix’s Top Chef” soon. In the meantime you are welcome to discuss this contest as well as its winning recipes here.