Friday, January 10, 2020


It has been absolute ages and ages since I made a quiche!

Remember back in the day when quiche was quite the trend?

Then it took a downward note with the "real men don't eat quiche" movement!

I always enjoyed quiche and have no reason whatsoever to have stopped making it,
other than I just was eliminated from my repertoire.

So, today, I thought I would make a Spinach Quiche for our Sunday night supper.

Since it had been so long since I had made one, I went onto the internet for some
"refresher" recipes.

I never realized the vast  array of recipes!  Some have heavy cream, others just
milk and many have no liquid at all, save the eggs!

I settled on one that reminded me of the ones I used to make.  This is the recipe I obtained from
the internet with a few changes, from Once Upon a Chef:

1,  9-inch pie crust (bake blind til golden), I used a deep dish French tin with removeable bottom
1 T. butter, unsalted (I always end up adding a bit more butter!!)
1/2 onion, finely chopped
5 large eggs
1 +1/2-2 cup heavy cream
3/4 t. kosher salt
1/8 t. cayenne pepper
1+ 1/2 - 2 cups grated Swiss Cheese, or Gruyere
2-10 oz. frozen chopped Spinach, defrosted and drained of all water

Preheat oven to 400*.  Prick pie crust and bake 10 to 15 minutes til golden.  Turn oven down to 350*.
Heat butter in skillet over medium heat and cook onions til soft, about 5 minutes.  Do not brown.  Set aside.
In medium bowl whisk eggs, heavy cream, salt and cayenne pepper.

Put onions in bottom of cooked pie crust.  Sprinkle the shredded Swiss (or Gruyere) over top.  Scatter
the spinach evenly over cheese. 

Pour the egg and cream mixture over the top of the spinach to distribute evenly.

Bake at 350* for 45 minutes, til custard is set and top is golden.  I take a dinner knife and insert
about one inch from center.  If it comes out clean, pull the quiche, it is done!  If there is custard
on the knife, let it bake a bit more.

This is a great-tasting quiche and, with a lovely salad, a delightful light meal!

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