If you have been following along with me, you know I am fascinated with the search engine terms people use to get to my blog. So the other day I asked Google what the most googled food recipes are. Apparently there aren’t any lists compiled for 2010 yet, but there were several lists for 2009 that I thought were really interesting. For instance:
Top 10 Most Googled in U.S. in 2009
(per Serious Eats)
- Chili
- Meatloaf
- Cheesecake
- Banana Bread
- Pancakes
- Salsa
- Hummus
- Lasagna
- Apple Pie
- Meatball
Top 10 in Australia in 2009
(Brisbane Times)
- Pancakes
- Banana Cake
- Banana Bread
- Scones
- Pumpkin Soup
- Quiche
- Cheesecake
- Fried Rice
- Tiramisu
- Pavlova
Top 10 in U.K. 2009
(The Sunday Times UK)
- Butternut Squash Soup
- Fondant Potatoes
- Banana Bread
- How to cook perfect Steak
- Cauliflower Cheese
- Eton Mess
- Homemade Garlic Bread
- Potato Dauphinoise
- Coronation Chicken
- Blueberry Muffins
So far from these lists I have Chili, Meatloaf, Cheesecake, Pancakes, Quiche, Meatalls and Banana Bread recipes on my blog. I also have a recipe for Maple Pecan Bread which is a very similar quick bread. Do you notice that all of these recipes are for everyday comfort foods? And Banana Bread is on all three lists.
I was intrigued as to what Eton Mess was and found it is an English desert made up of strawberries, broken meringue cookies and whipped cream.
Fondant Potatoes are cut in a barrel shape, poached in chicken broth until it is a glaze, then roasted in the oven until crisp and brown.
Cauliflower Cheese is a cauliflower gratin made with cheddar cheese. Similar to mac and cheese.
Coronation Chicken is a mayonnaise-based chicken salad usually flavored with curry powder and eaten cold as a salad or on sandwiches.
So now I’m adding another quiche recipe and it’s a really good one. I love the shredded potato crust and the peppery green salad on top. This is perfect for a light lunch, brunch or a starter for a special meal. I cut it in serving size pieces, wrapped them in plastic wrap in a zip-close bag and froze them. Today I microwaved my portion for about 3 minutes, covered, and it was as good as when it came out of the oven. I just love food you can freeze!
Mushroom and Spinach Quiche with Shredded Potato Crust
Serves 4 as entrée
3 tablespoons butter
4 Idaho Yukon Gold Potatoes (about 12 ounces), peeled
½ cup finely minced onion
1 tablespoon cornstarch
½ teaspoon salt
¼ teaspoon pepper
Two 5-ounce containers fresh baby spinach, stems removed
¼ cup water
8 ounces mushrooms, ¼-inch slices
3 ounces Swiss cheese, shredded
2 tablespoons parmesan cheese
2 large eggs
2 large egg whites
2/3 cup milk
½ teaspoon kosher salt
¼ teaspoon ground pepper
¼ teaspoon ground nutmeg
Salad
4 cups mixed whole arugula and Italian parsley leaves, plus other herbs of your choice
3 tablespoons extra virgin olive oil
1 ½ tablespoon sherry vinegar, or your vinegar of choice
½ teaspoon kosher salt
¼ teaspoon ground pepper
1. Preheat the oven to 400 degrees F. Butter a 9-inch glass pie plate with 1 tablespoon (or less) butter.
2. Using the large holes on a box grater, shred the potatoes. In a large bowl, mix the potatoes, onion, cornstarch, ½ teaspoon salt and ¼ teaspoon pepper.
3. In a large nonstick skillet, melt 1 tablespoon butter. Transfer the potato mixture to the skillet and pat into a 10-inch disk. Cook about 10 minutes until the bottom is golden brown.
4. Loosen potatoes and place pie plate top side down onto crust. Flip over, browned side up, onto the pie plate. Using your palm, move crust so edges are even around rim of plate. Bake about 20 minutes.
5. While the crust is baking, heat the skillet over high heat. Add the spinach and ¼ cup water. Keep turning with a tongs until completely wilted. When cool enough to touch, squeeze out as much water as possible by hand, then wrap in paper towels and squeeze again. Chop in small pieces. Reserve.
6. Heat 1 tablespoon butter in the same skillet over medium heat. Add the mushrooms and cook until brown and liquid has evaporated, stirring several times, about 10 minutes.
7. Add the spinach to the mushrooms and season with salt. Put half of the spinach mushroom mixture in the crust, sprinkle the Swiss cheese evenly over, then the parmesan. Put the remaining spinach mixture on top.
8. In a bowl, mix together the eggs, egg whites, milk, ½ teaspoon salt, and ¼ teaspoons pepper and nutmeg. Pour over the filling in the pie plate. Elevate the top mushrooms that are submerged so they will show when finished. Think presentation.
9. Bake 20-25 minutes until set. Let cool about 20 minutes before cutting.
10. Whisk together the vinaigrette ingredients in a medium bowl. Add the salad greens and toss to coat.
11. Cut quiche into quarters, place on serving plates and top each with 1 cup of salad. Eat!