Spinach Quiche

Processed with VSCO with s3 preset Processed with VSCO with s3 preset Processed with VSCO with s3 presetSpinach quiche summons up all sorts of memories for me. It’s the dish I bring with my dad to every social gathering we’ve ever attended. It’s the easy, fun and uber-unhealthy dish that is the hit of every party. It’s how I fondly remember most of my childhood. It’s the source of funny memories where my dad went to take spinach out of the microwave and jerked back with a comical look of surprise on his face when the plate was just a *bit too hot for him. I can’t even tell you what cookbook this comes from, just that the pages are a little brown-tinged and potentially toxic to the touch.

Ingredients:

  • 2 tbsp. unsalted butter
  • 1/4 cup chopped onion
  • 1 10oz packages of frozen spinach
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • pinch of nutmeg
  • 4 eggs
  • 1 cup half and half
  • 1 cup heavy cream
  • 1/2 cup grated Swiss/Monterey Jack cheese
  • 2 frozen 9 inch pie shells
  1. Melt better in a large pan (you’re putting spinach here… and cream – so – BIG)- sauté those onions and add spices to flavour as you like. I just added salt and pepper here to stay loyal – but I can’t see why you couldn’t add extra flavour here
  2. Add spinach and continue to cook keep stirring and tasting, then add the salt, pepper and nutmeg. Turn down the heat at this point and let it simmer and smell like perfection
  3. Preheat the oven to 375
  4. If you want to be extra fancy: You can par bake your shells for like 5 minutes in the oven, and brush them with egg wash and cheese.
  5. Beat eggs and cream together and add slowly to spinach, letting the mixtures combine – then add the cheese. Yum
  6. Pour the mixture into the pie shells and throw them into the oven for 30-35 minutes, until the knife is clean
  7. Eat it hot, cold, or however you like: and bask in the glory of quiche.

Everything about this recipe: I love. It’s easy, and it’s fun for parties. Not to mention: it’s horrendously unhealthy, which just makes it all the better. There’s something comforting about making dishes like this, warm and close to my heart. I served it at my Passover dinner and it was a huge hit! It was a little odd… given pre-made frozen pie crust are apparently not a thing in Germany… so I used shortbread from Keebler. It was a little weird… but I enjoyed that weird combination of sweet and salty: Would do again.

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One Comment Add yours

  1. Looks good! Will definitely try this recipe out soon. Thanks for sharing!

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