Friday, January 27, 2012

Heavenly Spinach Quiche


I am quite certain that this is the most heavenly quiche I have ever tasted. It might be the farm fresh spinach and onions or the wonderful fontina cheese or maybe it was the incredibly flaky homemade crust. Whatever the reason, each slice of this spinach quiche was absolutely like a slice of heaven with the most perfect consistency.


I made the delicious quiche for Sunday brunch and then we had to test whether it would make a delicious Sunday night dinner with some greens (it did).

I don't have to tell you how good Spinach is for you. We are always trying to find ways to eat more spinach (other than just adding it to salad greens). We love this wonderful spinach, cannellini beans spaghetti with garlic chips and using spinach in these quick, easy, and healthy tacos for no-fuss weeknight dinner. But more often than not, spinach ends up being part of brunch:  spinach, tomato, feta scrambled eggs, baked eggs with spinach in a tomato cream sauce, spinach, cheddar, red onion omelets, and now this heavenly spinach quiche.


For the crust I used my go to dough recipe but if you would rather not make your own crust, use a pre-made crust. Or if you are like me and can't find a decent store bought crust, skip the crust (and the extra calories) altogether for a delicious crustless quiche!


I find that quiche is very forgiving, so I like to play around with different types types of cheeses. Some quiche recipes rely on cream cheese to make the quiche silky and creamy and subsequently cut back on the amount of half and half.  For this quiche,  I added a bit of goat cheese to add creaminess, but you can skip this if you wish.

I used a combination of fontina, parmesan, and fresh goat cheese, but you can just as easily use gruyere in place of fontina and skip the goat cheese or use cream cheese instead. I sauteed onions and tossed in fresh spinach until wilted. If you wish to use frozen spinach instead, be sure to squeeze out as much of the water as possible otherwise you will end up with a runny quiche!


Then I simply whisked all of the ingredients together and poured into the parbaked crust (or buttered pie dish if going crustless).


Bake for about 25 minutes, or until set. The center of the quiche will puff up and then come to rest once it cools slightly.


Heavenly Spinach Quiche
2 bunches of spinach, thick stems removed, washed and spun dry, if leaves are large, coarsely chop into 1" ribbons OR 10 oz package of frozen spinach, thawed, drained, and excess water squeezed out
1 medium onion, diced
1 tbsp butter
4 large eggs
1 cup half and half
pinch of nutmeg
optional 4 oz goat cheese or cream cheese
1 cup fontina or gruyere, grated
1/4 cup parmesan, grated
1/2 tsp sea salt, or more to taste
1/2 tsp fresh ground black pepper, or to taste
1 ball of galette dough or pie crust

Preheat oven to 375F.

Roll out dough on lightly floured surface to 12 inch round. Transfer to a 10" tart pan with a removable bottom. Trim edges, leaving a overhang. Fold overhang in to form double thick sides. Press tart edges to raise dough 1/8 inch above pan. Chill for 30 minutes.

Remove tart pan from refrigerator. Line crust with foil. Fill with pie weights or dried beans and bake until golden, about 15 minutes. Keep the oven on.

In a large skillet, heat butter over medium heat. Add onions, cook until translucent, about 5 minuets. Add about half of the spinach, as much as fits in the skillet, and toss with tongs until it starts to wilt. Add remaining spinach and toss until wilted, about 2 to 3 minutes. Season with sea salt and freshly ground black pepper.

In a large bowl, beat eggs, half and half, nutmeg, goat cheese, salt, and pepper until combined. Mix in fontina, parmesan, spinach, and onion.

Pour mixture into pre-baked crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool slightly; serve warm or at room temperature.

Crustless Spinach Quiche
2 bunches of spinach, thick stems removed, washed and spun dry, if leaves are large, coarsely chop into 1" ribbons
1 medium onion, diced
1 tbsp butter
4 large eggs

1 cup half and half
pinch of nutmeg
optional 4 oz goat cheese or cream cheese
1 cup fontina or gruyere, grated
1/4 cup parmesan, grated
1/2 tsp sea salt, or more to taste

1/2 tsp fresh ground black pepper, or to taste
butter for ramekin, grain, or pie plate

Preheat oven to 325F.

In a large skillet, heat butter over medium heat. Add onions, cook until translucent, about 5 minuets. Add about half of the spinach, as much as fits in the skillet, and toss with tongs until it starts to wilt. Add remaining spinach and toss until wilted, about 2 to 3 minutes. Season with sea salt and freshly ground black pepper.


In a large bowl, beat eggs, half and half, nutmeg, goat cheese, salt, and pepper until combined. Mix in fontina, parmesan, spinach, and onion.

Combine all ingredients as above. Pour into 6 buttered ramekins or a buttered gratin or pie plate. Bake for 20 to 30 minutes, until almost firm. Cool slightly; serve warm or at room temperature.

3 comments:

  1. This truly does look heavenly...and I love the thought of using goat cheese. Perfect. Thank you for sharing with me...and thank you for your kind words on my own blog. You make me smile! I hope you have a relaxing Sunday!

    ReplyDelete
  2. Spinach quiche is a favorite of mine and yours looks so light.

    ReplyDelete
  3. This sounds amazing. Thanks for posting this up. Something different to try as well.

    Simon

    ReplyDelete

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