December 29, 2011

Cheddar & Spinach Quiche

There are few things I love more than an easy crust. Especially an easy (and delicious) crust filled with gooey cheese and fluffy egg.

As I am not shy about admitting, homemade pastry crust terrifies me and I have definitely not mastered it. Mostly I just avoid it (which is probably also why I have not mastered it, too). That being said, the crust for this quiche can be pressed into the pan by hand. Thank goodness! It's also made half wheat and half white flour for a nutritious twist.

This quiche is fast for a weeknight, but also impressive enough to serve to dinner guests. The filling can certainly include your choice of cheeses and vegetables or even meats. Here I used onions, spinach, and cheddar because that was what I had on hand. A quiche is the perfect, foolproof canvas for customizing and getting creative.

It's also downright cozy and comforting on a cold winter's night like tonight. Even the dog was begging to join the table.

Cheddar & Spinach Quiche with Press-In Crust
1 1/3 cups white-wheat flour
1 1/3 cup white flour
1 t. salt
2/3 cup canola/vegetable oil
4 T. cold water

Quiche Filling:
6 eggs
2 1/3 cups milk or heavy cream (I used a mix of 2% and 1%)
1 t. salt
1/4 t. ground black pepper
generous dash of ground nutmeg
6 oz. sharp cheddar cheese, shredded
1 T. oil for the pan
5 oz. (slightly less than half a bag) frozen chopped spinach
1 small Spanish onion, thinly sliced

Crust: In a large mixing bowl combine the flours and salt. Then add the oil and water and mix with a fork or  your hands until it resembles coarse crumbs. Using a quiche pan with a removable bottom (If you use a pie plate, half the recipe for the crust) press the dough mixture into the bottom and evenly up the sides of the pan. Place in the oven at 450 degrees to pre-bake for about 10 minutes.

Filling: Meanwhile, heat the oil in a skillet and once hot, add the onions. Stir 2 minutes, then add the spinach and cover. Cook until tender, about 6-7 minutes.

In the meantime, whisk together the eggs, milk, and salt. Remove the onions and spinach from the heat and pour into the egg mixture. Stir to combine.

Remove the quiche pan from the oven and pour the egg mixture into the crust. Top with the shredded cheddar cheese. Bake at 350 for about 45 minutes or until the center is set and a knife inserted comes out clean. If the crust or top begins to brown too rapidly, cover with tin foil.

To remove the quiche from the pan with bottom intact, place the pan on top of a can and allow the sides of the pan to fall away from the crust. Slice and serve with a side of salad or other vegetable.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...