Wednesday, June 13, 2012

Easy Spinach Quiche

 One of the meals I began to enjoy in high school was quiche, especially spinach quiche. My mom didn't make it very often, but I loved it whenever she did. Since spinach always seems to sour more quickly than I can eat it, I decided to use some of the spinach to make quiche! It's an easy recipe that didn't take very much work, and tasted delicious!

Spinach Quiche
  • 1 pie crust 
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained - or 1 pound fresh spinach, cleaned and torn in small pieces
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 4 eggs
  • 1-1/2 cups skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded chedder cheese
Begin by baking the crust. I make a homemade crust of oil, flour and water, and just patted it into the pan instead of rolling it out. 
It doesn't look quite as pretty, but it still tastes fine!
Preheat the oven to 400°F. Fit the crust to a 10 inch tart pan, cutting off the excess with a rolling pin. 
Bake for 10 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
Meanwhile, heat the olive oil in a medium skillet on medium heat. 
Add the chopped onion and cook stirring occasionally until the onion softens - about five minutes. 
Cut up the spinach into bite size pieces. 
Add the thawed and drained spinach (or torn fresh spinach)and cook just until the spinach wilts and any liquid has evaporated. Remove from heat and allow to cool.
In a mixing bowl, whisk together the eggs, crème fraîche, salt, pepper, and nutmeg just until homogenous. 
Stir in the cheese.... (I switched to a bigger bowl)
.... then cooled spinach and mix well. 
Pour the mixture into the cooled tart crust. 
 Bake in 375°F oven for 40 minutes.
I had a little extra, and put it into another pie pan without a crust.
 This recipe is packed with protein and delicious greens, and a great help for anyone with low iron (Hooray spinach!)
I added some strawberries to my supper meal, and even had a second piece it was just as delicious.

I got my recipe from here and modified it a little bit to fit my preferences

Spinach Quiche
  • 1 pan crust 
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained - or 1 pound fresh spinach, cleaned and torn in small pieces
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 4 eggs
  • 1-1/2 cups crème fraîche (or heavy cream, half and half, or milk)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup shredded gruyère cheese (or substitute)

DIRECTIONS

  1. Begin by blind baking the crust. Preheat the oven to 400°F. Fit the crust to a 10 inch tart pan, cutting off the excess with a rolling pin. Prick the bottom of the crust in about 20 places with the tines of a fork and place the pan in the freezer for 20 minutes. Once the crust is well chilled, remove it from the freezer and immediately place in the hot oven. Bake for 10 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.
  2. Meanwhile, heat the olive oil in a medium skillet on medium heat. Add the chopped onion and cook stirring occasionally until the onion softens - about five minutes. Add the thawed and drained spinach (or torn fresh spinach)and cook just until the spinach wilts and any liquid has evaporated. Remove from heat and allow to cool.
  3. In a mixing bowl, whisk together the eggs, crème fraîche, salt, pepper, and nutmeg just until homogenous. Stir in the cheese and cooled spinach and pour the mixture into the cooled tart crust. Alternatively, you can layer the spinach and cheese in the tart crust before pouring the egg mixture on top.
  4. Bake in 375°F oven for 40 minutes.

1 comment:

  1. It was Council Bluffs, about five minutes outside of Nebraska :] I did English, too! :D The job hunt is definitely stressful! I just love the students and how they can understand sarcasm, but aren't completely against actually listening and learning yet xD

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