Egg roux quiche with mushrooms and spinach

So I like to try new things. A recipe I was trying called for flour milk and eggs to be used in a casserole as a binder. I thought since you had previously cooked hamburger in this recipe you could use the oil or fat to make an emulsification with the flour, then add the flour making a French white sauce. Then I added the beaten eggs and baked slow at 350. It was different than other egg dishes. Anyways I have time at the moment and want to remember this recipe for myself if no one else is reading, so I’m writing a rough draft down. On to the recipe.

Ingredients :

• 1/4 cup butter
• 1/8 cup extra virgin olive oil
• 3/8 cup flour
• 4 cups buttermilk
• 7 large eggs
• 1 pound fresh mushrooms
• 1 bag of fresh spinach

Instructions:

1. In medium skillet saute mushrooms in olive oil.
2. Add spinach.
3. Cook down and evaporate off excess water.
4. Set to side and allow to cool.
5. In cast iron skillet melt butter and add olive oil.
6. Add flour and create a roux.
7. Cook roux to desired color.
8. Remove from heat and allow to cool.
9. Add buttermilk slowly at first, making sure to make an emulsification and remove lumps.
10. On low heat Cook to thicken.
11. Add mushrooms and spinach and once again allow to cool.
12. In small bowl beat eggs.
13. Pour eggs into cooled mixture and mix in slowly until fully incorporated.
14. Pour into 9 inch pie plate and cook in 350 degree oven for about an hour. Look for the top to turn an amber brown.
15. Allow to cool.
16. Serve and enjoy.