Monday, December 10, 2012

Spinich & Cheese Quiche

I am not a huge egg person, but I have fallen in love with quiche. It is a very easy dish. Just purchase a frozen pie crust, throw whatever veggies and meats (cooked) in the shell with cheese and about 4-8 eggs. Bake for an hour. While making a quiche is easy, I always follow recipes because there are so many tasty quiche recipes out there. Following a recipe makes me try certain ingredients in a quiche that I wouldn't always think to cook together.

You can bake this and keep it in the fridge for a few days. I reheat each slice in the microwave, but if you're going to make it ahead, I would reheat the entire quiche in the oven.

Try out this quiche next time you have overnight guests, the morning of a holiday, or as an easy-to-go breakfast when you're on the run.

Spinich and Cheese Quiche
Courtesy My Recipes

- 1 TBS unsalted butter
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups grated Gruyère (I just use swiss)
- 1 9-inch unbaked pie shell (can be frozen)
- 3 large eggs, lightly beaten
- 1.5 cups milk
- Salt and pepper, to taste
- Pinch of ground nutmeg

Preheat oven to 375. In a small skillet over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool.

Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt, pepper and a pinch of nutmeg. Gently pour into crust.

Bake quiche for 50-60 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.

NOTE: If the crust starts to brown, , place foil over the top.

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